Sweet Potato and Caramelized Onion Shells (TNT)

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Sweet Potato and Caramelized Onion Shells (TNT)

Post by pstarkoski on Sat Jun 02, 2012 6:09 am

Oh my goodness!! These shells are sooooooooooooo good!! What a great, new way to prepare shells. I used Feta cheese instead of Gorgonzola, just because I prefer Feta. The sweet potatoes and the cheese add a flavorful twist to baked shells!

Sweet Potato & Caramelized Onion Shells
7 ServingsPrep: 40 min. Bake: 10 min.
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
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 aboil; 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.
Yield: 7 servings.
Nutrition Facts: 3 stuffed shells equals 341 calories, 14 g fat (9 g saturated fat), 42 mg cholesterol, 758 mg sodium, 41 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 high-fat meat.
Recipe source: Taste of Home Magazine, November, 2011, submitted by Robin Haas of Cranston, Rhode Island.


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