SundaySupper Stuffed Pierogie Shells is pierogies made easy by using jumbo shells! A recipe for #SundaySupper Stuff, Roll, and Wraps
Sunday Supper Movement
I am excited, I have joined the Sunday Supper Movement! Yes, this SundaySupper Stuffed Pierogie Shells is my first post with it. For the longest time on Facebook and Twitter, I was seeing these great themes all with the #SundaySupper on them.
I wanted to be part of that concept. Finally, I am, and it is such an honor to be part of this movement. Can you tell I am excited?
So this week the theme is “Stuff, Roll, and Wrap,” Well one thing came to my mind, PIEROGIES! Being from Pittsburgh and living in Cleveland, pierogies rule!
However making pierogies from scratch, hmmm not so easy. It not that it is hard, it just very time-consuming to create pierogies. Plus they can also be hard on the back as well.
SundaySupper Stuffed Pierogie Shells
Someone, at a potluck, I went to at work, used pasta shells to make pierogies. That idea is what inspired SundaySupper Stuffed Pierogie Shells. I know of Pierogie Lasagna which is a casserole using lasagna noodles and a potato filling.
Let’s make my own version and combine the ideas of shells and the lasagna. That is how these SundaySupper Stuffed Pierogie Shells were born. The secret to this SundaySupper Stuffed Pierogie Shells is the filling. It will make your taste buds dance with delight!
Ready to see more from the other Sunday Suppers? Here you go, go check out the other STUFF, ROLL, and WRAPS:
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
#Pierogies made easy by using jumbo shells! A #recipe for #SundaySupper Stuff, Roll, and Wraps, from Seduction in the Kitchen.
- 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!
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