Pierogie Stuffed Shells

By [e-mail]

Jeanne Reynolds recipe.

Ingredients

• 1 box Jumbo Pasta Shells
• 4 pound Potato
• 2 package Cheese - Sharp Cheddar & Mozzarella ; shredded
• 1 pound Butter ; You may use 2 to 3 sticks of butter
• 4 medium Onion ; chopped

Preparation

Step 1

Cook shells until just under done.

Boil potatoes. Mash with Half & Half or milk - NO BUTTER. Add 1/2 of the cheddar and 1/2 of the mozzarella and mix well. It will be tacky!

Saute onions in butter. Add salt and pepper to taste. Make sure there is enough butter mixture because it goes over stuffed shells.

Stuff the shells with potato/cheese mixture. Put in shallow pan, top with remaining cheese and then pour onion/butter mixture over the shells.

Bake uncovered at 375 degrees for 20 minutes. Remove from the oven when the cheese is melted and/or the shells are crispy around the edges. If necessary, broil on low for about 2 minutes to crisp up the shells.