Pierogi Stuffed Shells Food

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.

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.

STUFFED SHELL PIEROGIES

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.

PIEROGIES STUFFED WITH GRUYERE AND HAM

Steps:

• For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
• For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
• Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
• Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
• Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.

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 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.

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 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.