| | Pasta | | Stuffed Shell Pierogies (print) | | Provided By: Kerry | | Description: Great for Fridays in Lent | | Ingredients | 4-5 large potatoes, peeled and diced
8 oz shredded cheddar cheese- also to taste, I use alot
salt, pepper, garlic powder to taste
2 large white onions, thinly sliced
lots of butter (I use about 1 stick per onion)
1 box jumbo shells, cooked tender-firm and cooled under cold water | | Directions | 1. Cook and drain potatoes
2. Add cheese, salt and pepper to potatoes and mash until smooth
3. Melt butter in skillet and cook onions until tender but not brown
4. spread half of onions over bottom of 9x13.
5. Stuff each shell with a heaping tablespoon of potato mixture and close edges, arrange in pan over onions
6. spread remaining onions on top of shells
7. bake at 350 uncovered for 15-20 minutes or until heated through.
*optional: spread a bag of shredded cheddar or monteray jack cheese over top for additional flavor*
| | Notes | | |
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