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Ring Theory

Baked Onion Rings Stuffed with Garlic-Infused Pasta

1 hour
Serves 4
DinnerMediterraneanNut-freeShellfish-freeSoy-free
Herb's take

Middle Eastern and Mediterranean influences shine in this unexpected take on stuffed vegetables. You’ll learn how to hollow out large onion rings and transform them into savory edible vessels for a garlicky pasta filling, the kind of dinner that makes both science nerds and comfort food lovers swoon.

Equipment needed
  • parchment paper
  • large baking sheet

Ingredients

Yield
4

Instructions

  1. 01
    Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. 02
    Cut the onions crosswise into thick 3/4-inch slices. Carefully separate each slice into rings, aiming for 2-3 intact outer rings per slice. Reserve the onion centers for later.
  3. 03
    Brush the onion rings all over with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Arrange on the baking sheet and roast for 20 minutes until softened and just starting to brown. Remove from oven and let cool slightly.
  4. 04
    While the rings bake, finely chop the reserved onion centers. Heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and 1/2 tsp salt. Cook for 5 minutes, stirring, until translucent.
  5. 05
    Stir in the garlic and crushed red pepper flakes. Cook 1 minute until fragrant.
  6. 06
    Add the dried oregano and cook for 30 seconds more.
  7. 07
    Meanwhile, bring a pot of salted water to a boil. Cook the pasta until just al dente according to package directions. Drain well and return to the pot.
  8. 08
    Fold the cooked onion-garlic mixture, lemon zest, parsley, feta, and 1/2 tsp salt into the hot pasta. Toss until evenly combined. Season with black pepper.
  9. 09
    Stuff each roasted onion ring with the pasta mixture, packing gently but not overfilling.
  10. 10
    Sprinkle panko breadcrumbs evenly over the tops of the stuffed rings, pressing lightly so they adhere.
  11. 11
    Return the filled onion rings to the oven and bake for 10-12 minutes until the tops are golden and crisp. Let cool 5 minutes before serving so the flavors settle.
  12. 12
    Transfer to a platter and garnish with extra parsley if desired. Serve warm.

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