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Stuffed Pierogie Shells {Poor Man’s Homemade Pierogies}

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Stuffed Pierogie Shells is a┬árecipe with jumbo shells! These┬ástuffed lasagna shells have a┬ápotato pierogi filling. This poor man’s homemade pierogies! 4 Servings

 

Stuffed Pierogie Shells

 

Sunday Supper Movement

I am excited, I have joined the Sunday Supper Movement! Yes, this  Stuffed Pierogie Shells is my first post with Sunday Supper. For the longest time on Facebook and Twitter, I was seeing these great recipe themes all with the #SundaySupper on them, now I am finally part of the Sunday Supper family.

 

SundaySupper Stuffed Pierogie Shells

Homemade Pierogies

So this week the theme is “Stuff, Roll, and Wrap,” Well one thing came to my mind, homemade pierogies! Being from Pittsburgh and living in Cleveland, pierogies rule! However, making homemade pierogies is not so easy.

Poormans Pierogies

 

 

Stuffed Lasagna Shells

Someone at a work potluck made these stuffed lasagna shells. The only this is those stuffed lasagna shells was actually pierogies! That idea of a pierogi stuffed shell is what inspired this homemade pierogi recipe.

 

Potato Pierogi Filling

I made own version of this recipe with jumbo shells.┬á The secret to this Stuffed Pierogie Shells is the potato pierogi filling. This┬ápotato pierogi filling is full of really good flavor. You would swear you’re eating a real homemade potato pierogi!

 

For This Recipe You Will Need

Pierogi Lasagna

Isn’t this┬árecipe with jumbo shells the same as┬ápierogi lasagna? Well yes, both this stuffed shell version and┬ápierogi lasagna are a poor man’s way of making┬áhomemade pierogies the easy way!

 

 

SundaySupper Stuffed Pierogie Shells

 

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Stuffed Pierogie Shells Recipe


  • Author: Deanna Samaan
  • Prep Time: 0:10
  • Cook Time: 0:20
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Cuisine: American

Description

Pierogies made easy by using jumbo shells!


Ingredients

  • 6 red potatoes
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic salt
  • 3-4 strips bacon (cooked and crumbled)
  • 1 tablespoon milk
  • 1/4-1/2 cup of shredded Colby Jack cheese
  • black pepper taste
  • 1 stick of butter (divided)
  • 1 onion (sliced thin)
  • 1 tablespoon balsamic vinegar
  • 1/8 cup heavy cream
  • Jumbo shells (cooked)

Instructions

  1. You can peel the potatoes if you wish, but truthfully, I like the skins on the potatoes. Quarter the potatoes and add them to boiling water. Cook the potatoes till you can piece them easily with a fork, which is about 15 minutes or so.
  2. Drain the potatoes, then add 2 tablespoons of the butter, sour cream, and milk. Mash the potatoes.
  3. Next add the cheese, pepper, garlic salt and bacon to to potatoes. Continue mashing, but mix these things into it as you do, then set the potatoes aside.
  4. In a pan, melt 3 tablespoons of the butter. Add the onions. Saute the onions, until they are semi clear. Next add the balsamic and the heavy cream to the onions. Continue cooking in this buttery balsamic sauce for a the next 3-4 minutes. Continually stirring as you do.
  5. Take the onions off the heat and set aside.
  6. Spray a casserole pan with some cooking spray, and heat the oven to 350F. Put the mash potato filling into the cooked jumbo shells. Line the casserole dish with the filled shells.
  7. The remaining 3 tablespoons of butter, chop it up into little bits. I usually divide up into table spoons then each tablespoon, quarter it. Then dot the top of the shells with the butter pieces.
  8. After you done that, place the onion mixture on the very top of the shells.
  9. Place the casserole dish in the oven, uncovered, and cook for about 15 minutes.
  10. Take it out the oven, garnish with a little sour cream if you want and ENJOY!

Nutrition

  • Calories: 450

Keywords: pierogies, jumbo shells, potato

Recommended Recipes From Other Food Bloggers:

Ready to see more from the other Sunday Suppers STUFF, ROLL, and WRAPS:

Starters and Snacks

Entrees and Mains

All things Sweet

 

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32 Comments
  • Thank you for this jumbo shell idea. I’ve never made pirogie for the simple fact that I was chicken! You bet I’ll be trying these. And just try to find pirogue here in Denver — seems non existent except for a small pizza place run by a man who moved here from Cleveland. ­čÖé Welcome to #SS,

    • Deanna Samaan
      April 13, 2014

      The shell helps take a lot of the work out making homemade pierogies ­čÖé A friend made them last night and told me instead baking he pan fried them and worked very well too ­čÖé

  • Amy Kim
    April 13, 2014

    Welcome to Sunday Supper! These pierogies look great! I love the idea of using shells….gives me some good ideas!

    • Deanna Samaan
      April 13, 2014

      Thank you, I am glad to be a part of Sunday Supper ­čÖé

  • Amy Kim
    April 13, 2014

    Welcome to Sunday Supper! Love the idea of using shells….gives me some good ideas for future recipes!

  • Welcome to the #SundaySupper family. You totally rocked your first post!!!!! Then again, Clevelanders always do. ­čÖé

    I have never made perogies before…I know, how is this possible if I am truly a Clevelander? You have inspired me to change this. Your recipe looks delish!

    • Deanna Samaan
      April 13, 2014

      Thank you! Truth is I am really a native Pittsburgher, we love pierogies! The Pirate games they have Pierogie races! I am now living in Cleveland, so why I say I am a Pittsburgher living in Cleveland LOL

  • Christy
    April 13, 2014

    I’m a Sunday Supper newbie too – only my second post! The stuffed pierogie shells look sinfully delicious!

  • Deanna Samaan
    April 13, 2014

    Thank you so much!

  • Deanna Samaan
    April 13, 2014

    Thank you so much, I am glad I am participating, and can not wait to contribute more to #SundaySuper

  • Deanna Samaan
    April 13, 2014

    Thank you, we all have an affair with food lol!

  • Deanna Samaan
    April 13, 2014

    Welcome to you too newbie! Thank you!

  • Deanna Samaan
    April 13, 2014

    Thank you Tara! I am glad to be part this group!

  • Deanna Samaan
    April 13, 2014

    ­čÖé Me too!

  • Deanna Samaan
    April 13, 2014

    Thank you! ­čÖé

  • Deanna Samaan
    April 13, 2014

    Thank you so much ­čÖé I m glad to be a part of this group! I hope you enjoy these when you make them ­čÖé

  • Deanna Samaan
    April 13, 2014

    Thank you ­čÖé

  • Melanie | Melanie Makes
    April 13, 2014

    Hello from a fellow Clevelander and welcome to Sunday Supper!

  • Renee
    April 13, 2014

    Welcome to Sunday Supper and thanks for bringing such a wonderful recipe to our event.

    • Deanna Samaan
      April 14, 2014

      Thank you so much, I am glad to be a part of Sunday Supper

  • Susan
    April 13, 2014

    I love pierogies but the one time I attempted them the dough was just meh! However this is a genius idea!

    • Deanna Samaan
      April 14, 2014

      The dough can be tricky, very tricky, I know Thank you!

  • Laura Dembowski
    April 13, 2014

    This is such a clever recipe! I love combining two different foods.

  • Deanna Samaan
    April 14, 2014

    Let me know how you like them ­čÖé

  • Deanna Samaan
    April 14, 2014

    Let me know how you like it! The secret too good pierogies is the filling ­čÖé

  • Deanna Samaan
    April 14, 2014

    Thank you so much! I try to make look pretty ­čÖé

  • Deanna Samaan
    April 14, 2014

    Thank you! I promise I will LOL

  • Julie
    April 15, 2014

    Welcome to Sunday Supper!

  • Olivia
    April 3, 2018

    Mmm I love this way of making pierogies!!! It looks yummy!