Stuffed Shell Pierogies

Name: Stuffed Shell Pierogies
Ingredients: 3 lbs potatoes, peeled & quartered (about 8); 8 ounces cheddar cheese, shredded (2 cups); 1 teaspoon salt; 1/2 teaspoon pepper; 6 cups onions, sliced (Vidalia, if you can get them); butter (I use lots) or margarine (I use lots); 1 (12 ounce) box jumbo pasta shells, cooked until tender-firm and cooled under running cold water

7 ingredients

5 steps

Ingredients

3 lbs potatoes, peeled & quartered (about 8)
8 ounces cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/2 teaspoon pepper
6 cups onions, sliced (Vidalia, if you can get them)
butter (I use lots) or margarine (I use lots)
1 (12 ounce) box jumbo pasta shells, cooked until tender-firm and cooled under running cold water

Directions

1

Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
2

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)
3

Stuff each shell with heaping tablespoon of the potato mixture, close edges.
4

Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
5

Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.