Pierogi Stuffed Shells Good Recipes

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Pierogi Stuffed Shells

"Tired of boxed pierogis, yet intimidated via the thought of making pierogis from scratch? I was. Here's what I got here up with as an alternative: pasta shells stuffed with conventional pierogi fillings. It's an easy, delicious meal your family will love."

Ingredients :

22 jumbo pasta shells
2 cups water
1 cup on the spot mashed potatoes (which include Idahoan® Baby Reds®)
1 cup French-fried onions
1 cup shredded Cheddar cheese
2 tablespoons bacon bits
1 jalapeno pepper, diced
1/four cup butter
1 onion, chopped

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H35M

Preheat oven to 350 stages F (a hundred seventy five degrees C). Grease a 9x13-inch baking dish.
Bring a big pot of gently salted water to a boil. Cook pasta shells within the boiling water, stirring from time to time until gentle yet firm to the chew, approximately nine minutes. Drain and set up at the lowest of the baking dish.
Measure 2 cups of water into a microwave-secure bowl. Microwave on high to deliver water to a boil, four to 5 minutes. Remove water from microwave and right away add on the spot mashed potatoes, the usage of a fork to moisten potatoes. Cover and permit stand, about 5 minutes.
Stir French-fried onions, Cheddar cheese, bacon bits, and jalapeno into potatoes; blend properly to combine. Stuff each pasta shell with a heaping teaspoon of the potato aggregate.
Melt butter in a skillet over medium warmness. Add onions; cook and stir until translucent and softened, approximately five minutes. Pour butter and onions over filled shells. Cover baking dish with aluminum foil.
Bake filled shells within the preheated oven till golden, approximately 45 minutes.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it flippantly, and make easy-up simpler.

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