Ingredients
2 large onions, chopped3 tablespoons butter1 teaspoon garlic powder1/4 teaspoon salt21 uncooked jumbo pasta shells1/4 cup reduced-sodium chicken broth1 tablespoon sherry or apple cider1 teaspoon dried thyme1/2 teaspoon pepper1-1/2 cups mashed sweet potatoes1-1/2 cups (6 ounces) crumbled Gorgonzola cheese1/2 cup grated Parmesan cheese2 tablespoons minced fresh parsley1 cup turkey gravy, warmed
Preparation
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.
