Pierogi Stuffed Shells Food

PIEROGI STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and arrange at the bottom of the baking dish.
• Measure 2 cups of water into a microwave-safe bowl. Microwave on high to bring water to a boil, 4 to 5 minutes. Remove water from microwave and immediately add instant mashed potatoes, using a fork to moisten potatoes. Cover and let stand, about 5 minutes.
• 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.
• Melt butter in a skillet over medium heat. Add onions; cook and stir until translucent and softened, about 5 minutes. Pour butter and onions over stuffed shells. Cover baking dish with aluminum foil.
• Bake stuffed shells in the preheated oven until golden, about 45 minutes.

PIEROGI STUFFED SHELLS {A GREAT WAY TO USE UP LEFTOVER MASHED POTATOES} {TMH}

Steps:

• Preheat oven to 350 degrees.
• Warm up mashed potatoes and make sure they are seasoned well. I like to add a little more butter, garlic powder and cream cheese...just remember how ever they taste at this point is how they will taste in the shells. You want them to be yummy!
• Combine caramelized onion and potatoes.
• Put 2-3 tablespoons in each shell and line them up in a lightly greased 9×13 baking dish.
• Sprinkle Cheese evenly over stuffed shells.
• Bake uncovered until cheese is bubbling and shells are heated through, approximately 20-30 minutes.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350°.
• In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
• While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don't stick together.
• Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
• After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

PIEROGI PASTA SHELLS

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.

PIEROGI CASSEROLE

Steps:

• In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

PIEROGI STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
• 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.
• Measure 2 cups of water into a microwave-safe bowl. Microwave on high to bring water to a boil for 4 to 5 minutes.
• 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.
• 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.
• Melt butter in a skillet over medium heat. Add onions; cook and stir until translucent and softened about 5 minutes.
• Pour butter and onions over stuffed shells. Cover baking dish with aluminum foil.
• Bake stuffed shells in the preheated oven until golden for about 45 minutes.

PIEROGI PASTA SHELLS

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.

STUFFED SHELLS WITH GROUND BEEF AND CHEESE

Steps:

• 1 Preheat oven to 350u00b0F.
• 2 Cook pasta according to package directions, drain well and set aside.
• 3 Cook beef and garlic in a large skillet over medium heat, stirring frequently, until lightly browned. Remove from heat. Pour off excess drippings, if necessary.
• 4 Combine ricotta, mozzarella, and 1/2 cup Parmesan cheeses with egg in a medium bowl. Stir ground beef and garlic into cheese stuffing mixture.
• 5 Spread 1 cup spaghetti sauce in 13x9-inch baking dish. Spoon about 1/4 cup cheese stuffing mixture into each shell and place in baking dish in a single layer. Sprinkle any remaining meat mixture over shells.
• 6 Top shells with remaining sauce. Sprinkle with additional Parmesan cheese, if desired.
• 7 Bake for 25 minutes, or until internal temperature reaches 165u00b0F.