Gorgonzola cheese and sweet potatoes add a fun, flavorful twist to the classic stuffed shell.
material
2 onions (chopped)
3 tablespoons butter
1 teaspoon garlic powder
1/4 teaspoon salt
21 uncooked jumbo pasta shells
1/4 cup low-sodium chicken soup
1 tablespoon sherry or apple cider
1 teaspoon dried thyme
1/2 teaspoon pepper
1-1/2 cup mashed potatoes
1-1/2 cup (6 oz) crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 cup warmed turkey gravy
direction
-In a large frying pan, fry the onions in the butter until soft.
-Add garlic powder and salt.
– Reduce heat to medium-low. Cook, stirring occasionally, until deep golden brown, 25 to 30 minutes.
-Meanwhile, cook pasta shells according to package directions. Drain the pasta. Set aside.
-Add the broth, sherry, thyme and pepper to the onions and mix.
– Bring to a boil. Cook until most of the liquid has evaporated. Remove from heat.
-Add sweet potatoes and gorgonzola cheese and stir-fry.
-Spoon into the shells. Place inside a greased her 11 x 7 inch. oven dish.
-Sprinkle with Parmesan cheese.
-Cover and bake at 375° for 10-15 minutes or until heated through.
-Sprinkle with parsley. Serve with gravy.
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