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

Pierogi Pasta Shells Recipe

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4.5 22
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

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.

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

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.

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)
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MY REVIEW
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
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
Reviewed Dec. 4, 2012

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

MY REVIEW
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
Reviewed Jun. 23, 2012

"This is a family favorite."

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