Pierogi Stuffed Shells are a great way to use up leftover mashed potatoes.
They’re DELICIOUS! If you are a pierogi fan, you are going to LOVE this recipe. So much faster then making the real thing and still so yummy!
You can stuff them with just about anything, but we really love this potato and onion version.
Pierogi Stuffed Shells {A great way to use up leftover mashed potatoes} {TMH}
Prep time
Cook time
Total time
Pierogi is very time consuming to make, so this four ingredient knock off is your dream come true if you love pierogi as much as we do.
Author: Maria
Recipe type: Dinner
Cuisine: Polish
Serves: 24
Ingredients
- 24 large shells, cooked to aldente according to package instructions (don’t forget to salt the water)
- 2-3 cups leftover mashed potatoes (can make fresh if you don’t have any…can even use instant)
- 1 large onion – diced and sauteed in butter until caramelized (don’t forget to salt and pepper it)
- 3 cups shredded cheddar or colby jack cheese
Instructions
- Preheat oven to 350 degrees.
- Warm up mashed potatoes and make sure they are seasoned well. I like to add a little more butter, garlic powder and cream cheese…just remember how ever they taste at this point is how they will taste in the shells. You want them to be yummy!
- Combine caramelized onion and potatoes.
- Put 2-3 tablespoons in each shell and line them up in a lightly greased 9×13 baking dish.
- Sprinkle Cheese evenly over stuffed shells.
- Bake uncovered until cheese is bubbling and shells are heated through, approximately 20-30 minutes.
Keep it Real!!!
Maria
At what temperature do you set your oven at for your meatloaf recipe?
350 degrees Fahrenheit.
Do you cook the shells before you stuff and bake them?
Yes.
Can you make this a day ahead?
yes, just be sure to cover it very tightly with plastic wrap and keep it in the fridge so the noodles don’t dry out. you may want to put a fourth a cup of chicken broth in the bottom of the pan before you bake it. And make sure you bake them covered with foil until you are ready to add the cheese at the end.