Saturday, January 4, 2014

Easy Pierogies

My family loves pierogies. "Easy Pierogies" uses large shell pasta instead of making the dough from scratch. Okay, it may not be authentic, but they are deliciously awesome that will win rave reviews.


52 uncooked jumbo pasta shells 
2 packages garlic mashed potatoes 
2 tablespoon minced fresh chives 
1/2 tablespoon next fresh parsley 
3 cups Swiss cheese 
1 cup Cheddar cheese 
1/2 cup ranch dressing 
1/4 teaspoon black pepper 
1/2 teaspoon sea salt
1/2 cup Herb Butter


Cook pasta shells according to the directions on the package.

Drain pasta and rinse with hot water.

For pasta back in pot and add Herb Butter, mix until all the pasta is coated with the butter and herbs; set aside.

Cook mashed potatoes according to the directions on the package.

Pour mashed potatoes in a mixing bowl.

Add 1/2 the chives, parsley, ranch dressing, black pepper , sea salt and 3 cups cheese.

Mix at medium speed until cheese is fully incorporated into the mashed potatoes.

Grease a 13 inch by 9 inch baking dish.

Stuff pasta shells with potato mixture, place and baking dish.

Sprinkle with cheddar cheese and top with the remainder of the chives.

Cover and bake at 350 degrees for approximately 20 minutes or until cheese is melted.

Serve hot.

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