Name: Caramelized Onion & Gruyère Stuffed Barilla Jumbo Shells
Ingredients: 1 box Barilla Jumbo Shells; 2 tbsp salted butter; 2 tbsp olive oil; 3 large yellow onions, thinly sliced; 1/2 tsp salt; 2 cloves garlic, minced; 1 tsp fresh thyme leaves, plus more for garnish; 1¼ cups low-sodium beef broth, divided; 1 tsp Worcestershire sauce; 1 tsp freshly ground black pepper, plus more to taste and for serving; 1½ cups whole-milk ricotta; 1¼ cups finely shredded Gruyère, divided; ½ cup finely grated Parmesan, divided; 1 egg

Caramelized Onion & Gruyère Stuffed Barilla Jumbo Shells

Winter and Soup Recipes Cheese Ricotta Cheese Onion Butter Black Pepper

Inspired by the rich, savoury flavours of French onion soup, these Barilla Jumbo Shells are filled with deeply caramelized onions, creamy ricotta and nutty Gruyère, then baked in a luscious onion sauce. Finished with fresh thyme and cracked black pepper, it’s an elegant take on a comforting classic.

Lasagne and Oven-Baked Recipes

Ingredients

1 boxBarilla Jumbo Shells

2 tbspsalted butter

2 tbspolive oil

3large yellow onions, thinly sliced

1/2 tspsalt

2cloves garlic, minced

1 tspfresh thyme leaves, plus more for garnish

1¼ cupslow-sodium beef broth, divided

1 tspWorcestershire sauce

1 tspfreshly ground black pepper, plus more to taste and for serving

1½ cupswhole-milk ricotta

1¼ cupsfinely shredded Gruyère, divided

½ cupfinely grated Parmesan, divided

1egg

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Melt the butter with half of the olive oil in a large skillet over medium-low heat. Add the onions and salt and cook, stirring occasionally, until deeply golden and caramelized. Add the garlic and thyme and cook for 1 minute. Stir in ½ cup of the beef broth and the Worcestershire sauce, scraping up any browned bits. Cook for 2–3 minutes, until mostly reduced, then season with black pepper. Set aside 1 cup of the caramelized onion mixture for the filling.

Step 2

Meanwhile, cook the Barilla Jumbo Shells according to package directions until al dente. Drain and toss lightly with the remaining olive oil to prevent sticking. Set aside until cool enough to handle.

Step 3

Roughly chop the reserved caramelized onion mixture. Combine with the ricotta, ¾ cup Gruyère, ¼ cup Parmesan, egg and black pepper.

Step 4

Preheat the oven to 375°F (190°C). Spread the remaining caramelized onion mixture over the bottom of a large baking dish. Add the remaining ¾ cup beef broth and gently stir to combine.

Step 5

Spoon or pipe the ricotta filling into each Barilla Jumbo Shell and arrange open-side-up over the onion mixture. Pro tip: Leave a little space between the shells to keep their shape visible and help them bake evenly.

Step 6

Top with the remaining Gruyère and Parmesan. Cover loosely with foil and bake for 15 minutes. Uncover and bake for another 10–15 minutes, until the cheese is melted and the sauce is bubbling. Broil for 1–2 minutes for an extra-golden finish, if desired.

Step 7

Let rest for 5 minutes. Finish with fresh thyme and cracked black pepper, then spoon the caramelized onion sauce over each serving.