Cheesy Loaded Perogy-Stuffed Shells
This innovative dish combines the comforting flavors of traditional perogies with the heartiness of stuffed pasta shells, creating a deliciously satisfying meal. Featuring creamy mashed potatoes mixed with savory seasonings and melted cheddar cheese, each shell is a little pocket of joy. A sprinkle of green onions and a buttery topping add a delightful finish. Perfect for potlucks or holiday gatherings, this recipe is sure to impress your guests while leaving them craving more. Serve it hot and watch as the entire 9x13 pan disappears before your eyes!
9
Servings
360
Calories
8
Ingredients
Ingredients
pasta shells
26 large (cooked and drained)
mashed potatoes
2 lbs (prepared)
garlic salt
1/2 teaspoon (to taste)
instant minced onion
1 tablespoon (dry ingredient)
onion salt
1/2 teaspoon (to taste)
cheddar cheese
8 ounces (shredded)
potato topping
to taste (for garnish)
green onions
to taste (sliced tops included for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Bring a large pot of salted water to a boil. Carefully add the pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
3
In a large mixing bowl, combine the warm mashed potatoes, garlic salt, onion salt, minced onion, and 4 ounces of shredded cheddar cheese. Mix well until all ingredients are incorporated and smooth.
4
Using a small melon baller or spoon, carefully fill each pasta shell with the potato mixture, being generous but careful not to overfill.
5
Arrange the stuffed shells in a greased 9x13-inch baking dish in a single layer.
6
Sprinkle the remaining 4 ounces of cheddar cheese evenly over the stuffed shells. Add the sliced green onions on top, followed by small dabs of butter (optional) to keep them moist during baking.
7
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
8
Once baked, let sit for a few minutes before serving. Enjoy your gourmet take on stuffed shells!
Nutrition Information
17g
Fat
45g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Loaded Perogy-Stuffed Shells?
This innovative dish combines the flavors of traditional perogies with hearty stuffed pasta shells, featuring a creamy mashed potato and cheddar filling.
What size baking dish is required for this recipe?
A greased 9x13-inch baking dish is used to arrange the shells in a single layer.
How many pasta shells do I need?
The recipe requires 26 large pasta shells, cooked and drained.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking the dish.
What kind of filling is used for the shells?
The filling consists of 2 lbs of prepared mashed potatoes mixed with garlic salt, onion salt, minced onion, and shredded cheddar cheese.
How much cheddar cheese is needed in total?
The recipe calls for 8 ounces of shredded cheddar cheese, divided into two parts.
How do I divide the cheese during preparation?
Mix 4 ounces of shredded cheddar cheese into the potato filling and sprinkle the remaining 4 ounces over the top of the shells before baking.
What seasonings are added to the potato mixture?
The mixture is seasoned with 1/2 teaspoon of garlic salt, 1/2 teaspoon of onion salt, and 1 tablespoon of instant minced onion.
How do I fill the pasta shells without breaking them?
Using a small melon baller or spoon is recommended to carefully fill each shell generously while avoiding overfilling.
What are the total baking times?
The shells bake covered for 30 minutes, followed by an additional 15 minutes uncovered, totaling 45 minutes of baking time.
Do I need to cover the dish with foil?
Yes, cover the baking dish with aluminum foil for the first 30 minutes to retain moisture.
What toppings are used for garnish?
The dish is topped with sliced green onions and an optional potato topping or garnish to taste.
Why are dabs of butter added on top?
Adding small dabs of butter on top before baking is an optional step to help keep the shells moist.
How many servings does this recipe yield?
This recipe makes approximately 9 servings.
What is the calorie count per serving?
Each serving contains approximately 360 calories.
How much fat is in one serving?
There are 17 grams of fat per serving.
What is the protein content of this dish?
Each serving provides 8 grams of protein.
How many carbohydrates are in a serving?
There are 45 grams of carbohydrates in each serving.
Is this dish suitable for special occasions?
Yes, it is specifically noted as being perfect for holiday gatherings or potlucks.
How should I cook the pasta shells initially?
Cook the shells in a large pot of salted water according to package instructions until they are al dente.
How do I know when the dish is finished baking?
The dish is ready when the cheese is bubbly and slightly golden after the final 15 minutes of uncovered baking.
Should I let the shells rest after removing them from the oven?
Yes, it is recommended to let the dish sit for a few minutes before serving.
What flavor profile does this dish offer?
It offers a savory, creamy, and cheesy flavor profile categorized as comfort food.
What is the texture of the filling?
The filling is a smooth, creamy mixture of warm mashed potatoes and melted cheese.
Can I adjust the salt levels in this recipe?
Yes, the garlic salt and onion salt can be adjusted to taste.
Is this considered an easy recipe to follow?
Yes, it is tagged as an 'easy recipe' and uses simple assembly steps.
What tags are associated with this recipe?
Tags include stuffed shells, perogies, cheesy pasta, holiday recipe, comfort food, potluck dish, easy recipe, and baked pasta.
Does this recipe include any fresh vegetables?
It includes sliced green onions (tops included) used primarily as a garnish and topping.
What is the preparation status of the potatoes used in the filling?
The recipe requires 2 lbs of mashed potatoes that are already prepared and warm for mixing.
Is the pasta shell cooked fully before stuffing?
The shells should be cooked 'al dente' so they remain firm enough to hold the potato filling during the baking process.