Pierogi Stuffed Shells recipe

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Ingredients

22 jumbo pasta shells
2 cups water
1 cup instant mashed potatoes (such as Idahoan® Baby Reds®)
1 cup French-fried onions
1 cup shredded Cheddar cheese
2 tablespoons bacon bits
1 jalapeno pepper, diced
¼ cup butter
1 onion, chopped

Nutrition Info

557 calories
carbohydrate: 50.5 g
cholesterol: 41.8 mg
fat: 33.7 g
fiber: 2 g
protein: 11.2 g
saturatedFat: 14.4 g
servingSize: -
sodium: 578.3 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and arrange at the bottom of the baking dish.

  3. Measure 2 cups of water into a microwave-safe bowl. Microwave on high to bring water to a boil, 4 to 5 minutes. Remove water from microwave and immediately add instant mashed potatoes, using a fork to moisten potatoes. Cover and let stand, about 5 minutes.

  4. Stir French-fried onions, Cheddar cheese, bacon bits, and jalapeno into potatoes, mix well to combine. Stuff each pasta shell with a heaping teaspoon of the potato mixture.

  5. Melt butter in a skillet over medium heat. Add onions, cook and stir until translucent and softened, about 5 minutes. Pour butter and onions over stuffed shells. Cover baking dish with aluminum foil.

  6. Bake stuffed shells in the preheated oven until golden, about 45 minutes.

Recipe Yield

6 servings

Recipe Note

Tired of boxed pierogis, yet intimidated by the thought of making pierogis from scratch? I was. Here's what I came up with as an alternative: pasta shells stuffed with traditional pierogi fillings. It's an easy, delicious meal your family will love.

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