Sweet Potato & Caramelized Onion Shells |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 7 |
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Gorgonzola cheese and sweet potatoes add a fun and flavorful twist. Delicious with a sprinkle of Parmesan, the shells can be topped with leftover gravy, too. Ingredients:
2 large onions, chopped |
3 tablespoons butter |
1 teaspoon garlic powder |
1/4 teaspoon salt |
21 uncooked jumbo pasta shells |
1/4 cup reduced-sodium chicken broth |
1 tablespoon sherry or apple cider |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
1-1/2 cups mashed sweet potatoes |
1-1/2 cups (6 ounces) crumbled gorgonzola cheese |
1/2 cup grated parmesan cheese |
2 tablespoons minced fresh parsley |
1 cup turkey gravy, warmed |
Directions:
1. In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, for 25-30 minutes or until deep golden brown.
2. Meanwhile, cook pasta shells according to package directions. Drain pasta; set aside.
3. Stir the broth, sherry, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and Gorgonzola cheese.
4. Spoon into shells; place in a greased 11-in. x 7-in. baking dish.
5. Sprinkle with Parmesan cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy. Yield: 7 servings.
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