Pierogi Pasta Shells Recipes

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PIEROGI PASTA SHELLS



Pierogi Pasta Shells image

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

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 17 servings.

Number Of Ingredients 7

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 shredded cheddar cheese, divided
1/2 cup chopped green onions

Steps:

  • 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 13x9-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.

Nutrition Facts : Calories 360 calories, Fat 16g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 552mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

PIEROGI PASTA SHELLS



Pierogi Pasta Shells image

Make and share this Pierogi Pasta Shells recipe from Food.com.

Provided by CookingONTheSide

Categories     Pasta Shells

Time 45m

Yield 8-9 serving(s)

Number Of Ingredients 7

25 uncooked jumbo pasta shells
1 (32 ounce) package refrigerated mashed potatoes
1 tablespoon dried onion flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 cups shredded cheddar cheese, divided
1/4 cup green onion, chopped

Steps:

  • 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 2-4 minutes, stirring once.
  • Add the minced onion, onion powder and garlic powder.
  • Stir in 1 cup of the cheese until blended.
  • Stuff into shells.
  • Place in ungreased 13-inch by 9-inch by 2-inch baking dish.
  • Sprinkle with green onions and remaining cheese.
  • Cover and bake at 350 degrees for 20 minutes.
  • Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 212.5, Fat 10, SaturatedFat 6.3, Cholesterol 31.9, Sodium 521.3, Carbohydrate 21.3, Fiber 1.9, Sugar 2.2, Protein 9.3

STUFFED SHELL PIEROGIES



Stuffed Shell Pierogies image

This recipe was originally shared with me by a dear friend. So tasty as well as being an easy alternative to the traditional handmade Pierogies. While this is not difficult, it is a multi-step recipe. (1) cook pasta shells (2) potato preparation and cooking (3) potato mashing (4) onion slicing and cooking (5) stuffing pasta shells (6) layering onions and shells (7) baking. Cooking and preparation times are approximate.

Provided by LtlPhyl 2

Categories     Pasta Shells

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs potatoes, peeled & quartered (about 8)
8 ounces cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/2 teaspoon pepper
6 cups onions, sliced (Vidalia, if you can get them)
butter (I use lots) or margarine (I use lots)
1 (12 ounce) box jumbo pasta shells, cooked until tender-firm and cooled under running cold water

Steps:

  • Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
  • Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
  • Stuff each shell with heaping tablespoon of the potato mixture, close edges.
  • Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
  • Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.

Nutrition Facts : Calories 452.5, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 484.7, Carbohydrate 73.3, Fiber 7.2, Sugar 7.7, Protein 17.4

LAZY PIEROGI



Lazy Pierogi image

For this tasty pierogi casserole, sauerkraut, onion, mushrooms, and pasta are combined and baked in a rich, buttery sauce. If you are making this ahead and are going to reheat it in the oven you may have to add a little water. If cold, bake at 350 degrees for 1 1/2 to 2 hours.

Provided by Bea Gassman

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

3 pounds sauerkraut
1 onion, chopped
1 pound uncooked rotini pasta
1 pound fresh mushrooms, chopped
½ pound butter
2 (10.75 ounce) cans condensed cream of mushroom soup

Steps:

  • Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
  • Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
  • Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

Nutrition Facts : Calories 529.1 calories, Carbohydrate 57.9 g, Cholesterol 61 mg, Fat 28.8 g, Fiber 7.1 g, Protein 12.3 g, SaturatedFat 15.9 g, Sodium 1787.4 mg, Sugar 6.9 g

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