Pierogi Stuffed Shells are what I would like to call an elevated take on my favorite Mashed Potato Dumplings. Shells filled with layers of Sour Cream & Cream Cheese filling, Caramelized Onions, creamy Mashed Potatoes and topped off with Bacon, Chives and a Cream sauce that is to die for. There is nothing to prepare you for the perfect explosion of flavors in your mouth when biting into these delectable Stuffed Shells.
Pierogis are dumplings filled with different fillings that range from savory to sweet. Made all over the world and depending on their origin of birth, prepared differently based on traditions. My love of the common Mashed Potato Pierogi will always have a place in my home. I mean who wouldn’t love a Mashed Potato filled dumpling topped off with Caramelized Onions, Bacon and Sour Cream. While I love traditions, I also love making my own. A new tradition, a new recipe and I get to pass it along to you.
Creating Pierogi Stuffed Shells was just a spin off of my Pierogi Casserole. Rather than layers of flavor lasagna style, I created a Stuffed Shell version with a twist. Do not let a few extra steps and a few extra dishes to wash deter you from trying this new found recipe. I promise you, it is worthy of the extra love, time and labor. Creamy Mashed Potatoes, layered with Onions, Cheese, Bacon smothered in a Sour Cream & Cream Cheese sauce wrapped in pasta goodness all in one bite. A simple meal to enjoy on a date night, gathering or any night of the week. Enjoy with crusty garlic bread a side salad or simply enjoy it alone. Time is of essence, so let’s get to cooking.
“Love of a tradition is being able to create one of your own!”
~ Sandy M.
Pierogi Stuffed Shells
A twist on a traditional Pierogi of Mashed Potatoes, Caramelized Onions, Bacon & Cheese stuffed into a Pasta Shell and slathered in a rich Sour Cream and Cream Cheese sauce and baked to perfection.
28ozShredded Mexican or Colby Jack CheeseMay substitute for your favorite cheese.
1packageCream CheeseRoom temperature and cut in half.
1/4cupMilk
3tbspButter
2tbspMayoHellmans or Kraft. Not sweetened version.
Pantry
1boxLarge Pasta Shells
Seasonings
1tbspGarlic Herb Seasoning
SaltTo taste.
Black PepperTo taste.
Instructions
Preparation – Multitask
Place cubed Potatoes into a Pot and fill over with water and a couple of generous pinches of Salt. Bring water to high boil and cook Potatoes for 10-12 minutes or until fork tender. Cooking time will vary based on size of cut pieces.
Fill another Pot with Water and a few pinches of Salt and bring Water to rapid Boil on High. Add uncooked Shells and boil for 8-9 minutes stirring periodically to prevent sticking to each other. You want them to be cooked al dente to allow easy handling when stuffing. They will continue to cook in oven later. Drain and allow them to cool on sheet pan separately.
Heat large skillet on medium/high.
Add Bacon and pan sear for 5 minutes or until Bacon is browned and fat is rendered. Remove and place on paper towel lined plate and set aside.
In same skillet, add 2 tablespoons of Butter and sliced Onion. Begin sautéing for 13-15 minutes on medium temperature stirring periodically until until they become browned, translucent and tender. Add a pinch of Salt and Pepper and continue stirring them. The longer they are sautéed, the sweeter they will be. The Bacon fat adds additional flavoring to them. Cooking time will vary.
Mashed Potatoes
Drain cooked Potatoes and add back into Pot. Add Milk, remaining Butter, Mayo, Garlic Herb Seasoning and a couple generous pinches of Salt & Pepper. Using a Potato Masher or a hand mixer, blend all ingredients to incorporate together. Should be a thick and smooth consistency. If too thick, add a little more milk but keep in mind you want it to be thick enough to fill shells and not run out. Set aside and allow to cool.
Sour Cream and Cream Cheese Filling
Place 1 cup Sour Cream and 1/2 of Cream Cheese in a small bowl. Whisk together until incorporated and creamy.
Sour Cream and Cream Cheese Sauce
In a small Pot, add Heavy Cream, 1 cup Sour Cream, 8 oz Shredded Cheese, remaining Cream Cheese and a generous pinch of Salt & Pepper. Heat on medium/high for 8-10 minutes stirring periodically to allow cheeses to melt and sauce to thicken. Taste to see if additional seasoning needed. Depending on how thick you want sauce, you may add additional Cheese.
Preheat Oven
Preheat Oven to 350℉
Stuffed Shells
Spray baking dish with nonstick cooking spray.
Place cooled mashed Potatoes into a large Piping Bag or Freezer Bag and seal. Snip the corner to allow Potatoes to push through. If you do not have any of these, you can just use a spoon to fill shells.
Gently open a Pasta Shells and place a dollop of Sour Cream/Cream Cheese filling on bottom.
Add a spoonful of sautéed Onion.
Using Piping Method or spoon, squeeze or fill Shell with Mashed Potatoes to the top and place in baking dish.
Continuing process until all Shells are filled up or until you run out of stuffing ingredients.
Using remaining package of shredded Cheese, sprinkle some of the Cheese over Shells.
Pour the Sour Cream and Cream Cheese Sauce over top being sure to coat each Shells in, over and around each one.
Sprinkle remaining Cheese, garnish with Bacon. If you have any remaining sautéed Onions you can also add over top. Cover with tin Foil.
Bake Pierogi Stuffed Shells for 30 minutes or until Cheese is melted, Sauce is bubbling and lightly browned. Remove and let it rest.
