STUFFED SHELL PIEROGIES

STUFFED SHELL PIEROGIES


3 lbs potatoes (about 8) peeled & quartered
8 oz shredded Cheddar cheese (2 cups)
1 tsp salt
1/2 tsp pepper
6 cups sliced onions (Vidalia, if you can get them)
Butter or margarine (I use lots)
1 box jumbo shells, cooked until tender-firm and cooled under running cold 
water

Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until 
smooth.  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)

Stuff each shell with heaping TBL of the potato mixture, close edges. 
Arrange in single layer over onions, spread remaining onions on top (you can 
use two pans or freeze the pierogies for later use). Bake at 350 degrees 
uncovered 15 to 20 minutes or until heated through.

While this is not difficult, it is a multi-step recipe. (1) cook pasta 
shells (2) potato preparation and cooking (3) potato mashing (4) onion 
slicing and cooking (5) stuffing pasta shells (6) layering onions and shells 
(7) baking.