Ingredients:
2 large onions, chopped (or about 1 tsp. minced onion)
3 Tbsp. butter
1 tsp. garlic powder
1/4 tsp. salt
20 uncooked jumbo pasta shells
1/4 cup chicken broth
1 Tbsp. apple cider
1 tsp. dried thyme (I left out)
1/4 tsp. pepper
1 1/2 cups mashed sweet potatoes
1 1/2 cups (6 oz.) cumbled Gargonzola cheese (I used feta)
1/2 cup grated Parmesan cheese
2 Tbsp. minced fresh parsley (I forgot)
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 25-30 minutes or until deep golden brown.
Meanwhile, cook the pasta shells according to package directions. Drain pasta; set aside.
Stir the broth, apple cider, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from heat. Stir in sweet potatoes and Gorgonzola cheese.
Spoon into shells; place in a greased 9x13 baking dish. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Sprinkle with parsley. Yield: 7 servings.