Pierogi Pasta Shells
Get all the comfort of traditional pierogi with a modern twist in this delectable Pierogi Pasta Shells recipe! Jumbo pasta shells are stuffed with a creamy, cheesy mashed potato filling that's enriched with butter-sautéed onions, garlic powder, and a touch of black pepper for just the right savory balance. Baked to golden perfection, these shells are served with a tangy sour cream and fresh chive topping, recreating the essence of classic pierogi in a fun and convenient pasta dish. Perfect for weeknight dinners or cozy gatherings, this recipe combines Eastern European flavors with an ingenious presentation for a soul-warming meal that’s sure to impress. Plus, it’s ready in under an hour and perfect for satisfying comfort-food cravings!
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Recipe Information
Ingredients
- 12 pieces jumbo pasta shells
- 2 large russet potatoes
- 1 cup shredded cheddar cheese
- 4 tablespoons butter
- 1 cup sour cream
- 2 tablespoons milk
- 1 small yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives
Instructions
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside.
Peel and cube the russet potatoes. Place them in a pot of cold, salted water and bring it to a boil. Cook until tender, approximately 15 minutes, then drain.
While the potatoes are cooking, finely dice the yellow onion. In a small skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until golden and softened, about 5 minutes. Remove from heat.
Mash the cooked potatoes in a large bowl. Stir in the cooked onions, shredded cheddar cheese, 2 tablespoons of butter, milk, garlic powder, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the stuffed pasta shells.
Carefully fill each jumbo pasta shell with the mashed potato mixture using a spoon or piping bag. Place the filled shells in the prepared baking dish snugly side by side.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until lightly golden on top.
While the shells bake, stir together the sour cream and chives in a small bowl to make a creamy topping.
Remove the pierogi pasta shells from the oven and let them cool slightly. Serve warm, drizzled with the sour cream and chive topping for added flavor.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 28.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1284 mg | 99% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3596 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
