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.