- 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.
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
"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."
"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. :)"
"very good...just did not reheat well for me"
"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?"
"This is a family favorite."
"A good recipe that the whole family enjoys!"
"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."
"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."
"Loved this recipe. I added fresh chopped broccoli. Best friend is vegetarian and she really liked it too"