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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Deep Pot
  • Skillet
  • Baking Dish
  • Cutting Board

Ingredients
  

Protein

  • 6 slices Bacon Chopped into small pieces.

Produce

  • 2 large Yellow Onions Sliced thinly.
  • 5 large Russet Potatoes Peeled and cubed.
  • 1/4 cup Chives Finely chopped.

Dairy

  • 1 quart Heavy Cream
  • 2 cups Sour Cream
  • 2 8oz Shredded Mexican or Colby Jack Cheese May substitute for your favorite cheese.
  • 1 package Cream Cheese Room temperature and cut in half.
  • 1/4 cup Milk
  • 3 tbsp Butter
  • 2 tbsp Mayo Hellmans or Kraft. Not sweetened version.

Pantry

  • 1 box Large Pasta Shells

Seasonings

  • 1 tbsp Garlic Herb Seasoning
  • Salt To taste.
  • Black Pepper To 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.
  • Garnish with chopped Chives and enjoy.
Keyword Mashed Potato, Pierogi, Stuffed Shells