Garlic herb mashed potatoes and cheddar cheese stuffed inside a large pasta shell, and topped with creamy Béchamel sauce, more cheddar cheese and bacon before baking. An indulgent, make-ahead side dish that’s perfect for leftover mashed potatoes.
Don’t worry – there is not a full perogy stuffed inside each of those shells.
That would be over-indulgent.
I think we’ll nickname these Lazy Perogies. How does that sound?
Before we get any further, let me just insist that I’m going to spell perogy P-E-R-O-G-Y, and you can spell it pierogi, perogi, pierogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy if you so desire. (Thank you Wikipedia for that list
Just like you can go ahead and spell doughnut d-o-n-u-t.
Now I don’t wanna see any comments about how I spell PEROGY wrong. Mmmkay?
I love perogies. The carbs, the mashed potatoes, the cheese, the carbs, the bacon… and to top things off, we usually serve perogies with Béchamel sauce or creamy gravy (it’s the Mennonite in me), you know, because, well – fat and cream.
For the longest time though we’ve switched things up and used a Béchamel instead, because it’s a little lighter and because we always have milk around, but we don’t always have cream.
I wasn’t actually going to top the shells with any sauce, but when I lined them up in the pan they just looked lonely, you know? Like something was missing.
Traditionally, stuffed shells would be topped with tomato sauce and cheese, but that doesn’t exactly fit.
If you’re one of those people who likes sour cream on perogies, you could try spreading a little of that underneath the cheese. Or if you want to make things really easy for yourself, you could use some store-bought Alfredo sauce. But the Béchamel is so easy to make, and you can use it with anything!
Enough about my obsession with carbs and spelling.
The reason we’re here is these Little Potatoes.
This is my third post as brand ambassador for The Little Potato Company and I’m just as stoked as ever. They’re just good potatoes, and every time I dream up some concoction to make and share with you I get more excited about them.
Now, there’s nothing wrong with just throwing some Little Potatoes on a pan, drizzling them with some canola oil, add a sprinkle of salt and roasting them in the oven, but I wanted to use this opportunity to show you some things that might not have crossed your mind before.
My Warm Maple Bacon Potato Salad and my Chicken Cordon Bleu Scalloped Potatoes recipes are also made with Creamer potatoes!
This time I used the Little Yellows, but almost any kind would be great!
It’s important to note that the Little Potatoes are grown to full maturity, so they’re not baby potatoes, and they’re also not genetically modified. They’re just the perfect, creamy, bite-sized potatoes with thin, delicate skin.
I don’t ever peel my potatoes (I mean, if you’re going to eat Perogy Stuffed Shells, you want all of the nutrients you can get), but with the Creamer potatoes there really is no need. It’s so thin and smooth, you won’t ever it notice it once they’re mashed.
You can flavor your mashed potatoes however you like, but I like to use chicken broth (it also cuts down on calories a little), garlic and herbs (this time I used basil pesto, but feel free to substitute some fresh or dried herbs of choice).
I didn’t stir any bacon into the mashed potatoes because I wanted to use a piping bag to get the potatoes into the shells (Best. Idea. Ever.). You could definitely mix some in if you want, just make sure you dice it up quite small.
Like I mentioned above, you can skip the Bechamel sauce and just use cheese and bacon, but know that the edges of your pasta will get a little crispier. Also feel free to substitute store-bought Alfredo sauce or go out on a limb and spread some sour cream on if that’s your thing.
This dish is perfect for making ahead! I made everything, cooled it down, lined them up in the pan, covered with plastic wrap and set in the fridge until I was ready to bake.
It’s also perfect for holiday leftovers! This would be a great way to make leftover mashed potatoes new again, and you could even stir some ham in if you’ve got it sitting in the fridge.
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Pin this recipe to your favorite boardPerogy-Stuffed Shells
Ingredients
- 16 large pasta shells cooked and cooled
- .5 lb Little Yellow Potatoes
- 1/2 cup chicken broth or milk
- 1/4 tsp minced garlic
- 1/4 tsp basil pesto or substitute fresh or dried herbs of choice
- Salt to taste
- 1 1/2 cups cheddar cheese shredded, divided
- 2 slices bacon diced, cooked and crumbled
- Green onions for garnish
Bechamel sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- Salt to taste
Instructions
- If baking right away, preheat the oven to 350 degrees F. If making ahead, preheat the oven before you wish to bake it. Grease a 9×9” pan and set aside.
- Bring a large pot of salted water to a boil. Halve or quarter the potatoes (only to speed up cooking time) and add to the water (adding them before the water is boiling is fine). Cook 7-10 minutes, until tender. Drain.
- Mash potatoes with chicken broth, garlic, and pesto. Salt to taste. Stir in ½ cup of cheese.
- Place potatoes in a disposable piping bag or large Ziploc bag. Cut about a ½” wide opening in the end of the bag and pipe potatoes into the shells (this is the easiest way – feel free to also spoon it in). Place potato stuffed shells in prepared pan. *To make ahead, cover now and refrigerate. Refrigerate all of your garnishes as well.
- Before baking, preheat the oven to 350 degrees F and prepare Béchamel sauce: In a large pot (it can be the same one you used for the potatoes), melt the butter over medium heat. Stir in the flour and cook 1 minute. Whisk in the milk and cook over medium heat, whisking, until thickened. Season with salt as desired.
- Remove pan from the fridge. Drizzle shells with Béchamel sauce, sprinkle with cheese and bacon and bake for 30 minutes until cheese is melted and bubbly. Broil 1-2 minutes if desired. Sprinkle with green onions.
Nutrition Information
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Zainab says
Hahha the spelling is not important!! Just that it looks important!!
Shelby @ Go Eat and Repeat says
This is a great idea Ashley! These look so amazing! A great idea for dinner!
Ashley says
Thanks Shelby!
Meg @ The Housewife in Training Files says
What an amazing idea! Carbs + carbs is amazing. And a béchamel is a must. So simple and utterly delicious. Adding to our must make list!
Ashley says
Thanks Meg! I’m a sucker for my carbs!
Shinee says
I have no idea what kind of dish perogy really refers to, but whenever I hear this word my brain channels to pie. Because in Russian, pirogi is a pie! Haha talk about confusing. But this sounds absolutely delicious. And you know, I’m huge sucker for potatoes!
Ashley says
Haha, well then I need to make you some perogies!
Kelly - Life Made Sweeter says
This looks amazing! Pasta, potatoes, bacon and cheese make this the ultimate comfort dish! Lazier too? Yes please! Love this idea!
Ashley says
Thanks Kelly! I’m all about the time and effort savers 🙂
Amy @ What Jew Wanna Eat says
Whoa baby. I can’t believe I never thought of mixing my two favorite carbs pasta and potatoes. A must make!
My Kitchen Craze says
Well, another thing I have never tried. Man you are on a roll this week! These look amazing Ashley! I wish we lived closer so I can come eat at your house!! 🙂 Every time I see a bag of little potatoes I think of you. 🙂 Pinned!
Ashley says
Haha, thanks Cyndi! I kind of love coming up with new potato dishes!
Medha @ Whisk & Shout says
These look amazing! I have never made stuffed shells and I totally have to. Too yum! 🙂
Ashley says
You definitely do! So fun 🙂
Natalie @ Tastes Lovely says
This sounds like the ultimate comfort food! I don’t think I’ve ever had perogies before. I must try!
Ashley says
Wait, what?! Perogies are my favorite!
Jessica @ A Kitchen Addiction says
This looks like some incredible comfort food!
Ashley says
Thanks Jessica!
Dorothy Dunton says
Hi Ashley! I can’t wait for our little potatoes to come out of the garden so that I can make this! What a delicious combination of some of my favorite foods! I totally agree with you on not peeling potatoes for 1) I hate peeling potatoes and 2) the skins contain so many nutrients! Thanks!
Ashley says
Both of those reasons are why I don’t! Especially on the little potatoes – the skin is so thin you don’t even notice!
Rachelle @ Beer Girl Cooks says
Perogies are delicious no matter how you spell it! Yours are so creative and look fantastic!
Ashley says
Thanks Rachelle!
Heather | girlichef says
I don’t think you can go wrong with potatoes AND pasta – brilliant idea! Plus…I lurve me some pierogi! And I think cheese was the right decision…these woul go over very well in my house.
Ashley says
Always cheese! Thanks Heather 🙂
Nicole @ Or Whatever You Do says
This is probably my favorite idea EVER to use up leftover mashed potatoes! Genius! I LOVE perogies, but they are a SERIOUS project. Like – all day long project if you count cleanup. This is fabulous!
Ashley says
Yeah, I haven’t made real perogies in a seriously long time. These are way better!
Jocelyn (Grandbaby cakes) says
How ironic that you call these lazy because they are seriously anything but lazy! They are fantastic!
Ashley says
Haha, “lazier” than making real perogies!
Sam @ SugarSpunRun says
Haha, I won’t accuse you of spelling “perogy” wrong but when I first saw it I was like “THAT’s how it’s spelled!?” and felt super embarrassed that I thought I must have been doing it wrong all my life. Who knew there was such an extensive list!
Anyway, this dish looks fantastic, I love perogies and this would be a HUGE hit in my house,
Ashley says
Haha, no I’m sure I’m probably wrong, but I’m also stubborn! Lol
Michelle @ Modern Acupuncture Volunteering says
Oh my goodness, yum. I’m kind of at a loss for words. This is all of my favorite things – cheese, potatoes, pasta, and creamy sauce. #WINNING
Ashley says
Thanks Michelle!
Nutmeg Nanny says
Lazy perogies are my favorite perogies 🙂
Ashley says
Right?! Lazy anything! Thanks 🙂
Gayle @ Pumpkin 'N Spice says
I love this dish, Ashley! So creative! My husband loves perogies, so I totally need to make this dish for him. This might just become his favorite meal ever. Gorgeous pictures, too! Pinned!
Ashley says
Thanks Gayle! They were a big hit here!
Melanie @ Carmel Moments says
What a marvelous dinner idea! There definitely would be no leftovers in our house after this dish. 🙂
Have a beautiful day Ashley!
Ashley says
Thanks Melanie! You too!