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Pierogi Pasta Shells

 Pierogi Pasta Shells
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
17 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

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Pierogi Pasta Shells (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.