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Categories:
onions butter garlic salt pasta shells chicken broth sherry thyme pepper mashed sweet potatoes Gorgonzola cheese Parmesan cheese parsley turkey gravy
Viewed: 33 - Published at: 4 years agoIngredients
- 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
Method
- In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 25-30 minutes.
- 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 11x7-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.
