Sweet Potato & Caramelized Onion Shells

I cut this recipe out from a taste of home magazine.  It was a little time consuming, but super yummy!  The recipe below makes 7 servings.

Image by Jason Hedlund

Ingredients:
2 large onions, chopped
3 Tbsp butter
1 tsp garlic powder
1/4 tsp salt
21 uncooked jumbo pasta shells
1/4 cup reduced-sodium chicken broth
1 Tbsp sherry or apple cider
1 tsp dried thyme
1/2 tsp pepper
1 1/2 cups mashed sweet potatoes
1 1/2 cups (6oz) crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
1 cup turkey gravy, warmed, optional

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 the pasta shells according to package directions.  Drain pasta; set aside.
3.  Stir in 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 x 7 inch baking dish.  Sprinkle with Parmesan cheese.  Cover and bake at 37F for 10-15 minutes or until heated through.  Sprinkle with parsley.  Serve with gravy if desired.

Jason and Beth's Rating: 8/10

Nutrition:
284 calories
15g fat (9g saturated)
40mg cholesterol
600mg sodium
32g carbohydrates
3g fiber
3g sugar
12g protein