Pierogi Pasta Shells Recipe
Pierogi Pasta Shells Recipe photo by Taste of Home
Next Recipe

Pierogi Pasta Shells Recipe

Read Reviews
5 23 20
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:17 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 17 servings


  • 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

Nutritional Facts

3 each: 360 calories, 16g fat (13g saturated fat), 41mg cholesterol, 552mg sodium, 44g carbohydrate (3g sugars, 4g fiber), 12g protein.


  1. 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.
  2. 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.
Originally published as Pierogi Pasta Shells in Taste of Home December/January 2007, p42

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Pierogi Pasta Shells

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
PrplMonky5 User ID: 6612040 263767
Reviewed Mar. 22, 2017

"These were delicious! I cut the recipe into 1/4 for just my husband and me. That would have called for 18oz of mashed potatoes but the container I picked up was 16oz. It still worked out fine. I didn't use the onions on top. I fixed the "dryness" issue by putting the shells very close together in a greased dish, then topping them with mostly-drained Italian-style diced tomatoes. I served it with a side of roasted parmesan asparagus. SO GOOD. The juices from the tomatoes kept the bottoms of the shells from drying out. It also helped when re-heating. I'd definitely recommend trying it with tomatoes. We will make this again."

lauripobanz User ID: 33298 224998
Reviewed Apr. 17, 2015

"I made my own mashed potatoes. They might have been a little denser, but worked fine. I added butter and milk. I used a Pampered Chef med. scoop to fill them and it worked great. The perfect size. I just squished them a little when done. I melted a little butter and garlic and spread that on the bottom of the dish instead of greasing it. I then covered the dish and put them in the oven at a lower temperature 250 degrees, then lowered it just to keep them warm, as I didn't know what time the family was getting home. I didn't uncover it at all as I figured that was what was drying them out. They were good, everyone liked them. Not dry at all. Next time I would add more seasoning, as I like a stronger flavor. Oh, my husband said they looked like slugs. ;) but very tasty ones. :)"

Carolyn1013 User ID: 7867813 145977
Reviewed Jun. 28, 2014

"I am planning on trying these with our July fourth celebration. I'm going to try pouring cream of mushroom soup in to help keep the pasta from drying out!"

sharon.anderson User ID: 6918172 113273
Reviewed Dec. 4, 2012

"very good...just did not reheat well for me"

sharon.anderson User ID: 6918172 145976
Reviewed Dec. 4, 2012

"My husband and I thought these were very good. We used instant garlic mashed potatoes and melted cheddar in with them. I then thinly sliced an onion and sauted in butter poured over the top and baked as only complaint is the shells were there any way to reheat these without them drying out?"

lindar32 User ID: 1992751 138915
Reviewed Jun. 23, 2012

"This is a family favorite."

veggiemama User ID: 4640590 57395
Reviewed Jun. 18, 2012

"A good recipe that the whole family enjoys!"

tyansia User ID: 640349 144368
Reviewed Apr. 29, 2012

"I have mad ethis many times, but I use fried up onions and garlic and add them to the potato mix. Stuff them set aside, Brown up another onion, and gently stir them with the stuffed shells. I cover and bake for 20 minutes."

mom_of_boys_81 User ID: 2990682 121593
Reviewed Jul. 25, 2011

"I cheated and substitute the spices for Bob Evan's Garlic Mash Potatoes. I found it the easiest to fill the shells by placing the potato mix into a Ziplock back, snipping a corner, and piping it into them."

tayamom User ID: 4934073 124602
Reviewed Mar. 19, 2011

"Loved this recipe. I added fresh chopped broccoli. Best friend is vegetarian and she really liked it too"

Loading Image