Stuffed Pierogie Shells is a recipe with jumbo shells! These stuffed lasagna shells have a potato pierogi filling. This poor man’s homemade pierogies! 4 Servings
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.
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.
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. The secret to this Stuffed Pierogie Shells is the potato pierogi filling. This potato 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
Potato Masher Affiliate Link
Isn’t this recipe with jumbo shells the same as pierogi lasagna? Well yes, both this stuffed shell version and pierogi lasagna are a poor man’s way of making homemade pierogies the easy way!
- 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)
- 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.
- Drain the potatoes, then add 2 tablespoons of the butter, sour cream, and milk. Mash the potatoes.
- 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.
- 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.
- Take the onions off the heat and set aside.
- 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.
- 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.
- After you done that, place the onion mixture on the very top of the shells.
- Place the casserole dish in the oven, uncovered, and cook for about 15 minutes.
- Take it out the oven, garnish with a little sour cream if you want and ENJOY!
Amount Per Serving: Calories: 450