NEXT RECIPE >

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

Pierogi Pasta Shells Recipe

Read Reviews
4.5 22 19
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

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

Nutritional Facts

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

Directions

  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

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
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. :)"

MY REVIEW
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!"

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

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

MY REVIEW
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 directed...my only complaint is the shells were dry...is there any way to reheat these without them drying out?"

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

"This is a family favorite."

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

"A good recipe that the whole family enjoys!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Mellerfly User ID: 1555291 121592
Reviewed Oct. 14, 2010

"Love."

Loading Image