thepioneerwoman
French Onion Stuffed Shells
This hearty baked pasta recipe features sweet caramelized onions, savory mushrooms, two kinds of cheese, and a rich cream sauce with a crispy, golden finish.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 50 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●pan
- ●cutting board
- ●pot
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 400˚F. Butter a 9-by-13-inch baking dish. Heat 4 tablespoons of the butter in a medium skillet over medium-low heat. Add the onions and season with ½ teaspoon salt and ¼ teaspoon pepper; stir. Cover and cook, stirring once, until the onions are softened and translucent, about ⏱️ 10 minutes. Uncover, increase the heat to medium, add the mushrooms and cook, stirring occasionally, until very soft and deeply golden, 15 more minutes.
2
Add the wine, thyme, and garlic to the pan and cook, stirring, until the liquid evaporates and the onions are caramelized, about 5 more minutes. Remove half of the onions and mushrooms to a cutting board to cool slightly. Finely chop.
3
Meanwhile, bring a large pot of salted water to a boil. Add the pasta shells and cook ⏱️ 1 minute less than the package directs. Drain and add to the prepared baking dish.
4
Stir together the ricotta, egg, chopped onions and mushrooms, 1 cup of the gruyère, ½ cup of the parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Spoon the filling into the shells and arrange open-side up in the pan.
large egg1
5
Add the beef broth and heavy cream to the remaining vegetables in the skillet and bring to a boil over medium heat. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring, until thick enough to coat the back of a spoon, about ⏱️ 5 minutes. Remove from the heat and whisk in the balsamic vinegar and remaining 1 cup gruyère. Spoon the sauce over the stuffed shells.
6
Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Stir in the panko and remaining ¼ cup parmesan. Sprinkle the shells with the panko mixture and bake until the panko is golden brown and the sauce is bubbling, 25 to ⏱️ 30 minutes. Let cool about ⏱️ 10 minutes. Sprinkle with the chives before serving.
Nutrition Facts
calories
920 Calories
fat Content
49 g
fiber Content
6 g
sugar Content
12 g
sodium Content
1187 mg
protein Content
38 g
trans Fat Content
1 g
cholesterol Content
187 mg
carbohydrate Content
75 g
saturated Fat Content
30 g
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