Try this flavorful twist to classic stuffed shells!

Sweet Potato & Caramelized Onion Shells

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 crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 cup gravy, warmed (any flavor)

Directions

~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 to 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 11×7-in. baking dish.

~Sprinkle with Parmesan cheese. Cover and bake at 375° for 10 to 15 minutes (or until heated through). Sprinkle with parsley.

~Serve with gravy.