Stuffed Shell Pierogies
photo by Munchkin Mama
- Ready In:
- 3 lbs potatoes, peeled & quartered (about 8)
- 8 ounces cheddar cheese, shredded (2 cups)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 cups onions, sliced (Vidalia, if you can get them)
- butter (I use lots) or margarine (I use lots)
- 1 (12 ounce) box jumbo pasta shells, cooked until tender-firm and cooled under running cold water
- Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
- Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
- Stuff each shell with heaping tablespoon of the potato mixture, close edges.
- Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
- Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.
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Your recipe was a life-saver for me. I planned on canning potatoes, but had to leave the house for an emergency right as my potatoes started to boil. They were only supposed to blanch 10 minutes, but ended up sitting in hot water for 2 hours, thus - - cooked all the way through. I've been racking my brain as to what to do with all these darn cooked potatoes and came across your recipe. I didn't have the time to make pierogie dough, so your idea of jumbo pasta shells was just the ticket. I needed to freeze them, since I'm the only one that eats them, so I made many little pie tins with a few in them each to freeze and eat later. Thanks for saving my potato mess. I was happy to find your recipe!!!! Krsi Sue