Conchiglioni with Balsamic Glazed Sweet Onions & Gorgonzola

I love the way these over-sized pasta shells trap the tasty tid-bits of this simple but bold flavors inside its cavity. There is an explosion of taste and texture in every bite. Balsamic Glazed Sweet Onions.

Conchiglioni with Balsamic Glazed Sweet Onions & Gorgonzola 

Print This Recipe Total time Yield 6Published


  • 1 tablespoon kosher salt, plus more as needed
  • 1 pound conchiglioni pasta shells
  • ¼ cup olive oil, plus a bit more divided
  • 3 clove garlic, peeled and minced
  • 1 cup fresh breadcrumbs
  • 2 tablespoon italian parsley leaves, minced, plus more for garnish
  • freshly ground black pepper, to taste
  • 3 tablespoon balsamic vinegar
  • 6 ounce gorgonzola cheese, crumbled
  • 2 pound large onions, red or sweet spring, sliced into thin rings


Bring a large pot of water to a boil. Add 1 tablespoon salt. Add pasta, and cook for about 10 minutes or until al dente; drain. Be sure and check as this pasta can take a bit longer than most to cook.

As the pasta cooks heat 2 tablespoon oil in a medium-sized skillet set over medium-high heat. Add half the garlic and cook gently for about 1 minute. Add the breadcrumbs and cook until nicely toasted. Turn off the heat and add the parsley, stir well, season with salt and pepper and set aside.

Heat the remaining ¼ cup oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in the remaining garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar.

In a large bowl, combine pasta with a little bit of its water, breadcrumbs, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted. Garnish with more parsley.