Wednesday, January 5, 2011

Pierogi Pasta Shells

I'm not sure if I've ever had authentic pierogi, but I saw this recipe in a back issue of Taste of Home Magazine (December/January 2007) and I thought I'd give it a try.

This would make a great side dish for anyone, and even a great meatless main dish.

The recipe (as listed below) is for a LARGE batch of 17 servings. I cut it down to approximately 1/3 of original size, and used about 2 cups or so of homemade mashed potatoes. The reduced amount stuffed about 24 shells and was enough for a generous side dish for the three of us for two nights.  For what it's worth, I thought they had a better flavor the second night.

Pierogi Pasta Shells

Makes about 17 servings

51 uncooked jumbo pasta shells
2 packages (32 oz. each) refrigerated mashed potatoes
2 Tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 cups (16 ounces) shredded cheddar cheese, divided
1/2 cup chopped green onion

Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of the cheese until blended.

Stuff into shells. Place two greased 13 x 9 inch baking dishes. Sprinkle with the green onions and remaining cheese. Cover and bake at 350°F for 20 minutes. Uncover; back 10 minutes longer or until heated through.


Sheila said...

Sara would love these--who am I kidding? We would all love these but they would put Kevin in a diabetic coma. I think I'll save this recipe for the next time he is away from home!! Thanks for sharing. Take care.

Frances said...

If I just heard about this, I might say yuck. But the pic looks amazing! Anything with green onions and cheese on it is alright wtih me.

The Cookbook Junkie said...

I'm Polish so I've eaten a lot of pierogi and I like them pan-fried with a nice crust (like a potsticker) so I would miss that in this recipe but I would still enjoy this as something different. I've made a pierogi casserole but I like the sound of this a bit better.

Jill said...

Looks like another yummy recipe!!

Osage Bluff Quilter said...

Looks delicious, but can you say CARB OVERLOAD?!?!?

Annie Jones said...

Sheila and OBQuilter: Sorry...I didn't even consider the carbs, as real pierogies are just as carb-y. Maybe you could just eat one or two of them. :)

Frances: I would have put on more green onion, but I ran out. :(

CJ: That's what I was thinking, that a real pierogi is boiled then browned in a skillet a little. I'm going to have to make them someday. I even have a Polish cookbook!

Jill: They were a great accompaniment to meatloaf.

Anonymous said...

I had my wisdom teeth pulled last Friday so when I saw this recipe I was so happy for a soft food! Made them tonight and my kids and I ate them all! Used ready made Country Crock Loaded mashed potatoes. Thank you for a great recipe.

Annie Jones said...

Anon: I'm glad it worked for you. Loaded mashed potatoes would be great in these shells. :)