A delightful twist on classic pierogi flavors, these pasta shells are stuffed with a creamy potato and cheese filling, baked to perfection.
Cook the pasta shells in a large pot of boiling water until al dente, then drain and rinse under cold water.
Rinsing the pasta in cold water stops the cooking process and prevents sticking.
In a microwave-safe bowl, heat the mashed potatoes on high for 2-3 minutes, stirring halfway through.
Ensure the mashed potatoes are evenly heated by stirring them halfway through.
Mix the heated mashed potatoes with onion powder, garlic powder, and 1 cup of shredded cheddar cheese until well combined.
Mix thoroughly to ensure the flavors are evenly distributed.
Fill each pasta shell with the potato mixture and arrange them in a baking dish.
Use a spoon or piping bag to make filling the shells easier.
Sprinkle the stuffed shells with the remaining cheddar cheese and chopped green onions.
Distribute the toppings evenly for consistent flavor in every bite.
Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F for 20 minutes.
Covering the dish helps retain moisture and prevents the shells from drying out.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Baking uncovered at the end gives the cheese a nice golden color.
Serve the stuffed shells warm, garnished with extra green onions if desired.
Serve immediately for the best texture and flavor.
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