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    You are in: Home / Recipes / Pierogi Pasta Shells Recipe
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    Pierogi Pasta Shells

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on March 27, 2012

      This was a great dish and the whole family liked it. It came together easily and seemed like it was ready in no time. I followed the directions except that I made my own potatoes. I also baked them covered at 350 for 20 minutes then baked them, uncovered, at 425 (the temperature that I needed to cook my fish) for 12 minutes. I wish I would have read the reviews or thought to use sauteed onions instead of onion flakes. I will definitely try that next time. And there will DEFINITELY be a next time! (Served with Busy Day Baked Fish and green beans)

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    • on March 29, 2009

      These are good! I will add more carmelized onions next time because we love them. Thanks for sharing!

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    • on November 24, 2008

      These were so incredibly good! Did what previous reviewers did, and sauteed onions in butter and added the last 10 minutes of baking. Made these for dinner last night and having them for lunch today. No more Mrs. T's for me! Thanks for posting. :)

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    • on March 17, 2008

      Happy to see that you posted this recipe. It is very good and a nice dish to take to parties. I use a small chopped onion verses the onion flakes.

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    • on January 05, 2008

      Awesome! I somehow always seem to have shells leftover when I make stuffed shells. I usually just chop them up and throw them into soup, but this is definitely much better. I might have to "accidentally" cook too many shells again next time! I topped these with onions sauteed in butter before baking.

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    • on October 31, 2007

      We enjoyed this so much! I used manicotti noodles that I had on hand and Bob Evans mashed potatoes. I didnt add the green onions to the top, only the cheese. Very close to pierogi's and without all the work! Thank you Lainey for posting this recipe and congrats on your football win!

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    • on October 24, 2007

      These were really good! Added sauted onion like suggested, wow tasted like the real thing, leftovers were just as good.

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    • on October 16, 2007

      Delicious. Just like pierogis.

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    • on October 16, 2007

      delicious, but we did not care for the addition of the green onions. next time i will not use them and i am sure it will become a 5 star recipe.

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    • on October 15, 2007

      My grandmother has been making this recipe for years. However, instead of using onion flakes, she uses sauteed onions. It's a warm, comforting dish for a cold night! (BTW, this freezes well and is good for a large crowd)

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    • on October 14, 2007

      We love pierogies, so just had to try this recipe. This really taste just like pierogies. This is such any easy, simple and tasty casserole. If you have ever made pierogies, it is a long process and this takes no time at all to make. Instead of green onion, I did what the previous reviewer suggested and added sauteed onions in butter the last 10 minutes of baking time. Delicious!!! Thanks Lainey for this great recipe!!!

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    • on January 29, 2007

      Yes! So delicious and easy to make! Tastes just like perogies. Yummy! Next time I am going to add white onions sauted in butter and add 10 minutes before baking time is over. Thanks Lainey6605 for a definite keeper in our house!

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    Nutritional Facts for Pierogi Pasta Shells

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 212.4
     
    Calories from Fat 90
    42%
    Total Fat 10.0 g
    15%
    Saturated Fat 6.3 g
    31%
    Cholesterol 31.9 mg
    10%
    Sodium 521.3 mg
    21%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.1 g
    8%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    jumbo pasta shells

    Detailed Nutrition Values About Nutrition Info

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