French Onion Stuffed Shells

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Stuffed with tender caramelized onions and baked with lots of cheese and crispy breadcrumbs on top, these French onion stuffed shells are the best twist on the classic soup!

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 332kcal

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
2 medium cloves garlic, minced
1 tablespoon fresh minced thyme
1/3 cup white wine
1 cup beef broth (or vegetable broth if vegetarian)
Salt and pepper to taste
20 jumbo pasta shells, cooked according to package instructions until al dente
1-1/2 cups shredded swiss or provolone cheese
1/2 cup panko breadcrumbs

Instructions

In a large skillet or Dutch oven, melt olive oil and butter over medium heat. Add onions and stir occasionally until onions are a deep caramelized color, about 30-35 minutes. Add garlic and thyme and cook 1 minute until fragrant
Deglaze pan by adding white wine and scraping up any browned bits with a wooden spoon. Add beef broth and bring to a simmer until heated through. Season with salt and pepper to taste.
Preheat oven to 400F and lightly grease a 9x13 pan. Fill cooked jumbo shells with French onion mixture and top with shredded cheese and breadcrumbs. Bake stuffed shells at 400F 20-25 minutes until cheese is lightly browned. Serve shells warm and enjoy!

Notes

Storing Instructions

Store stuffed shells in refrigerator up to 6 days.

Nutrition