Lunch: Sweet Potato & Caramelized Onion Shells Recipe

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

Instructions

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.
Meanwhile, cook pasta shells according to package directions. Drain pasta; set aside.
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.
Spoon into shells; place in a greased 11-in. x 7-in. baking dish.
Sprinkle with Parmesan cheese. Cover and bake at 375 ° for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy.

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