Pierogi Pasta Shells
Source of Recipe
Originally published as Pierogi Pasta Shells in Taste of Home
My family loves pierogies, so I decided to create my own version. I took these to a Christmas party and they won rave reviews. When we left the party, I took home an empty pan—not a crumb to be found. —Kim Wallace, Dover, Ohio
List of Ingredients
51 uncooked jumbo pasta shells
3 packages (24 ounces each) refrigerated mashed potatoes
2 tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 cups (16 ounces) shredded cheddar cheese, divided
1/2 cup chopped green onions
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 13-in. x 9-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.
Yield: 17 servings.