Pierogi Stuffed Shells Recipe

Pierogi Stuffed Shells Recipe

How To Make Pierogi Stuffed Shells

Prepare a filling meal for your family by making these pierogi stuffed shells made with spices, cheese, and pasta shells wrapped in one delicious dish.

Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Additional Time: 5 minutes
Total: 1 hour 35 minutes



  • 22pasta shells
  • 2cupswater
  • 1cupinstant mashed potatoes ,such as Idahoan® Baby Reds®
  • 1cupFrench-fried onions
  • 1cupshredded cheddar cheese
  • 2tbspbacon bits
  • 1jalapeno pepper,diced
  • ¼cupbutter
  • 1onion,chopped


  1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.

  2. Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally until tender yet firm to the bite for about 9 minutes. Drain and arrange at the bottom of the baking dish.

  3. Measure 2 cups of water into a microwave-safe bowl. Microwave on high to bring water to a boil for 4 to 5 minutes.

  4. Remove water from the microwave and immediately add instant mashed potatoes, using a fork to moisten potatoes. Cover and let stand for about 5 minutes.

  5. Stir French-fried onions, cheddar cheese, bacon bits, and jalapeno into potatoes; mix well to combine. Stuff each pasta shell with a heaping teaspoon of the potato mixture.

  6. Melt butter in a skillet over medium heat. Add onions; cook and stir until translucent and softened about 5 minutes.

  7. Pour butter and onions over stuffed shells. Cover baking dish with aluminum foil.

  8. Bake stuffed shells in the preheated oven until golden for about 45 minutes.


  • Calories: 2001.06kcal
  • Fat: 193.63g
  • Saturated Fat: 121.01g
  • Trans Fat: 7.71g
  • Monounsaturated Fat: 50.16g
  • Polyunsaturated Fat: 8.19g
  • Carbohydrates: 56.91g
  • Fiber: 3.37g
  • Sugar: 4.15g
  • Protein: 16.54g
  • Cholesterol: 509.78mg
  • Sodium: 330.13mg
  • Calcium: 215.61mg
  • Potassium: 409.34mg
  • Iron: 1.14mg
  • Vitamin A: 1621.07µg
  • Vitamin C: 6.28mg
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