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.
Serves:
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.
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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.
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Measure 2 cups of water into a microwave-safe bowl. Microwave on high to bring water to a boil for 4 to 5 minutes.
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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.
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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.
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Melt butter in a skillet over medium heat. Add onions; cook and stir until translucent and softened about 5 minutes.
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Pour butter and onions over stuffed shells. Cover baking dish with aluminum foil.
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Bake stuffed shells in the preheated oven until golden for about 45 minutes.
Nutrition
- 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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