Pierogi Pasta Shells Recipes

Steps:

• 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 2-4 minutes, stirring once.
• Add the minced onion, onion powder and garlic powder.
• Stir in 1 cup of the cheese until blended.
• Stuff into shells.
• Place in ungreased 13-inch by 9-inch by 2-inch baking dish.
• Sprinkle with green onions and remaining cheese.
• Cover and bake at 350 degrees for 20 minutes.
• Uncover; bake 10 minutes longer or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
• In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
• Bake in preheated oven for 45 minutes.

Steps:

• Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
• Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
• Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
• Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
• Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

Steps:

• Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
• Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
• Stuff each shell with heaping tablespoon of the potato mixture, close edges.
• Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
• Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.