Pierogi Stuffed Shells recipe
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Ingredients
- 22 jumbo pasta shells 2 cups water 1 cup instant mashed potatoes (such as Idahoan® Baby Reds®) 1 cup French-fried onions 1 cup shredded Cheddar cheese 2 tablespoons bacon bits 1 jalapeno pepper, diced ¼ cup butter 1 onion, chopped
Nutrition Info
- 557 caloriescarbohydrate: 50.5 gcholesterol: 41.8 mgfat: 33.7 gfiber: 2 gprotein: 11.2 gsaturatedFat: 14.4 gservingSize: -sodium: 578.3 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Pierogi Stuffed Shells
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and arrange at the bottom of the baking dish.
Measure 2 cups of water into a microwave-safe bowl. Microwave on high to bring water to a boil, 4 to 5 minutes. Remove water from microwave and immediately add instant mashed potatoes, using a fork to moisten potatoes. Cover and let stand, about 5 minutes.
Stir French-fried onions, Cheddar cheese, bacon bits, and jalapeno into potatoes, mix well to combine. Stuff each pasta shell with a heaping teaspoon of the potato mixture.
Melt butter in a skillet over medium heat. Add onions, cook and stir until translucent and softened, about 5 minutes. Pour butter and onions over stuffed shells. Cover baking dish with aluminum foil.
Bake stuffed shells in the preheated oven until golden, about 45 minutes.