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–+ servings
A round casserole dish filled with baked, cheese-topped French onion stuffed shells.
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Red Wine French Onion Stuffed Shells

Everything you love about French onion soup is captured in these cheesy, red wine cooked French Onion Stuffed Pasta Shells.
Prep Time20 minutes
Cook Time9 hours
Total Time9 hours 20 minutes
Course: main course - pasta, pasta side dish
Cuisine: French Inspired
Keyword: French onion stuffed shells, onion and cheese stuffed shells, shell pasta stuffed with caramelized onions
Servings: 6 servings
Calories: 709kcal
Author: Renee Goerger

Equipment

Ingredients

For the slow cooker caramelized onions:

  • 2 tablespoons butter melted
  • 2 tablespoons olive oil
  • 5 large sweet onions sliced
  • ¼ cup beef broth low-sodium
  • ¼ cup red wine
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4-5 sprigs fresh thyme

To make the stuffed shells:

  • 8 each French bread sandwich rolls sliced, lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon garlic powder
  • 1 box (16 ounces) jumbo pasta shells Cooked 2 minutes shy of the package directions. Drain well, and cool slightly.
  • 1 tablespoon fresh thyme leaves
  • 5 ounces Gruyere cheese shredded
  • 8 ounces Swiss cheese shredded
  • ¼ cup grated Parmesan cheese
US Customary - Metric

Instructions

To make the slow cooker red wine onions:

  • Add the butter, olive oil, sliced onions, beef broth, red wine, salt and pepper into the slow cooker.
    Add the fresh thyme sprigs. Stir well.
    Cover the cooker and set to high. Cook for 6-8 hours on high, or until the onions are soft and transparent, stirring occasionally.
    Remove the thyme sprigs and cool the onions.

To prepare the stuffed shells:

  • Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
  • Spray (or brush) the bottom of the baking dish with olive oil and place the sliced French bread (cut side up) into the dish.
  • Drizzle (or brush) the bread with olive oil and sprinkle the bread evenly with the garlic powder and half of the fresh thyme leaves.
  • Use a large spoon to liberally fill the cooked and cooled pasta shells with the cooled caramelized onions.
    Place the stuffed shells on top of the prepared French bread slices.
  • Add the prepared cheese over the stuffed shells and sprinkle the top with the remaining fresh thyme leaves.
  • Bake uncovered in a preheated oven for 30-35 minutes or until the cheese is melted and golden and the shells are heated through.
    If additional time is needed, cover the dish with foil and return it to the oven for 10-12 more minutes.

Notes

*Note - The red wine cooked onions can be made in advance and kept in the refrigerator for up to 5 days, or until ready to assemble the casserole.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container. Label and date. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheat, uncovered, in a moderate oven or air fryer until hot.
 

Nutrition

Serving: 1serving | Calories: 709kcal | Carbohydrates: 68g | Protein: 31g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1758mg | Potassium: 533mg | Fiber: 5g | Sugar: 18g | Vitamin A: 851IU | Vitamin C: 15mg | Calcium: 722mg | Iron: 5mg
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