French Onion Stuffed Shells

Ingredients

For the Filling

• 20–24 jumbo pasta shells

• 2 large onions, thinly sliced

• 3 tbsp unsalted butter

• 1 tsp olive oil

• 1 tsp sugar

• 1 tsp thyme (fresh or dried)

• 1 cup ricotta cheese

• ½ cup grated Gruyère or Swiss cheese

• ½ cup grated Parmesan

• Salt & pepper, to taste

For the Sauce

• 2 cups beef or vegetable broth

• ½ cup heavy cream

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce (optional)

• Salt & pepper, to taste

Topping

• ½–1 cup shredded Gruyère or Swiss cheese

• Fresh thyme, for garnish

Instructions

1. Cook the Pasta

1. Preheat oven to 375°F (190°C).

2. Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside.

2. Caramelize the Onions

3. In a large skillet, melt butter with olive oil over medium heat.

4. Add onions and sugar, and cook 15–20 minutes, stirring frequently, until golden and caramelized.

5. Stir in thyme, salt, and pepper; let cool slightly.

3. Prepare the Filling

6. In a bowl, mix ricotta, Gruyère, Parmesan, and caramelized onions.

7. Taste and adjust seasoning.

4. Make the Sauce

8. In a saucepan, combine broth, cream, Dijon mustard, and Worcestershire sauce.

9. Heat until warmed through and slightly thickened; season with salt and pepper.

5. Stuff the Shells

10. Spoon the French onion filling into each cooked pasta shell.

11. Spread a thin layer of sauce on the bottom of a baking dish.

12. Arrange stuffed shells in the dish and pour remaining sauce over them.

6. Bake

13. Top with shredded Gruyère or Swiss cheese.

14. Cover with foil and bake 20 minutes, then uncover and bake 10 minutes more until cheese is melted and bubbly.

7. Serve

15. Garnish with fresh thyme.

16. Serve hot with a side salad or garlic bread.