Pierogi Pasta Shells Recipe

Pierogi Pasta Shells Recipe photo by Taste of Home

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My family loves perogies, so I decided to create my own version. I took these to a Christmas party and they won rave reviews. When we left the party, I took home an empty pan—not a crumb to be found. —Kim Wallace, Dover, Ohio

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Pierogi Pasta Shells Recipe

Prep: 30 min. Bake: 30 min.

Yield: 17 Servings

30 30 60

Ingredients

51 uncooked jumbo pasta shells
3 packages (24 ounces 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 onions

Directions

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 cheese until blended.
Stuff into shells. Place in two greased 13-in. x 9-in. baking dishes. Sprinkle with green onions and remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 17 servings.

Nutritional Facts 1 serving (3 each) equals 270 calories, 11 g fat (9 g saturated fat), 34 mg cholesterol, 335 mg sodium, 32 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Pierogi Pasta Shells in Taste of Home December/January 2007, p42