Back to Pierogi Pasta Shells

Print Options


Card Sizes

Pierogi Pasta Shells Recipe

Pierogi Pasta Shells Recipe

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. YIELD: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


  • 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.

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.

Reviews for Pierogi Pasta Shells

Sort By :
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. :)"

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!"

Reviewed Dec. 4, 2012

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

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?"

Reviewed Jun. 23, 2012

"This is a family favorite."

Reviewed Jun. 18, 2012

"A good recipe that the whole family enjoys!"

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."

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."

Reviewed Mar. 19, 2011

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

Reviewed Oct. 14, 2010


Reviewed Aug. 25, 2010

"What a great dish! This is great and easy Recipe that you can make for a huge family or a small family. My daughter is 7 and even she enjoyed these and shes very picky. Would defin make again and again."

Reviewed Feb. 19, 2010

"I've made this dish and my family just loves it."

Reviewed Jan. 27, 2010

"I also am a widow ,however I live with my daughter and her family. Sometimes I'm cooking for one and sometimes for seven! This recipe is so easy for one. Boil a few shells, mix up some instant mashed potatoes, or microwave some fresh potatoes. Then just jazz those potatoes up. You can add ham, bacon, sauerkraut, green onion, peas, the possibilities are ENDLESS!"

Reviewed Aug. 1, 2009

"These shells are wonderful. I made them for a work party last year and now every time their is a party everyone lines up and grabs them. My dish is usually the first to be emptied and I always make a double batch. Thank you very much for the wonderful quick and easy dish."

Reviewed Jul. 7, 2009

"This was soooo good! I served it with sour cream on the side and it was excellent. I also used smoked cheddar because I had it in the fridge and I really liked the taste. Might try adding bacon next time but I intend to make this again!"

Reviewed May. 27, 2009

"This recipe sounds great.  Will definitely be trying it out.  Sometimes making perogies by stratch is a little too much work."

Reviewed May. 27, 2009

"I LOVED THIS RECIPE. My husband isn't a big pasta fan but he ate half of the pan. I used the instant potato's in this recipe. I used the stuffed potato flavor and added a little sour cream, cheese and bacon crumbles on top. YUMMY. Thank so very much for this recipe. I will use it all the time. It is even good warmed up."

Reviewed May. 19, 2009

"my family loves these!"

Reviewed Feb. 19, 2009

"Angelkiss405, This does not sound like an angel talking. She is being considerate of new to the cooking field people. I am one. I appreciate the detailed info.h I was as knowlegable as you. Maybe someday soon. I love Pierogi's!!

They remind me of living in Chicago!!!!"

Reviewed Feb. 6, 2009

"Sorry but I think the comment from ahtinahw was rude and uncalled for.angelkiss405"

Reviewed Jan. 31, 2009

"You must be joking! Certainly this comment was not made in honesty!! ANY PERSON who cooks on a daily basis, knows how to make enough pasta shells for 1 or 2 people...and using mashed potatoes for the same number....I believe this "GrandmaGitz " is a hoax!!!!"

Reviewed Jan. 30, 2009

"I am a widow who lives alone and 17 servings would last (maybe) forever. Any suggestions on perhaps what would be needed to make servings for perhaps 1 or 2?"

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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