Stuffed Shell Pierogies

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.