Dump And Bake Italian Pierogi Bake
This dump and bake Italian pierogi bake is one of the easiest, most satisfying dinners you’ll ever make! Your favorite potato pierogis get baked with pasta sauce, onions, mushrooms, and cheese for the ultimate in easy comfort food.
You ever wonder what you can keep on hand to make quick, easy, filling meals without much work?
Pierogi are one of my freezer staples for just that reason.
Sure you can eat them just boiled or pan fried, but think outside the pierogi box (or bag!).
With a little creativity and barely any effort, I can turn frozen pierogi into so many easy meals.
And because pierogi are potato filled pasta dumplings, my family will happily eat each and every one I cook up.
This Italian pierogi bake is one of their favorites.
Is it really Italian?
No, but it takes Italian favorites like pasta sauce and shredded parmesan cheese and dresses up these Polish dumplings.
And you can bet it’s delicious each and every time!
Ingredients
To make this you’ll need:
- Pierogi– Your favorite variety of frozen pierogi
- Oil– Extra virgin olive oil preferably to saute the veggies in
- Veggies– A large yellow onion peeled and diced and sliced baby bella mushrooms
- Pasta sauce– Your favorite sauce. Use premade jarred sauce or you can use your favorite homemade sauce
- Cheese– Shredded Parmesan
- Salt and pepper– To taste
How to Make
This dump and bake Italian pierogi bake is super easy!
Just boil the pierogi according to the package directions.
When they are done, drain them and spread them out into a single layer in a 9×13″ baking dish.
While the water comes to a boil, heat the oil in a large skillet over medium heat.
When the oil is hot and shimmery, add the mushrooms and onions.
Season them with salt and pepper to taste and let them cook for 8 to 10 minutes or until the onions soften, stirring often.
Stir the sauce into the skillet to combine ever thing.
Then pour the vegetable sauce over the pierogi in the baking dish, spreading it out evenly.
Cover the dish tightly and bake it at 350 degees for 25 to 30 minutes.
When the sauce is bubbly, remove the dish from the oven and take the foil off.
Sprinkle the cheese over top of the pierogi bake.
Let it rest for 5 minutes before serving.
Enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the baking dish in the fridge for up to 4 days.
Reheat in a hot oven until warmed through.
Variations
There are tons of ways you can customize this Italian pierogi bake.
- Have fun with the veggies! Onions and mushrooms are what my family enjoys but you could add a sliced bell pepper, zucchini, or even baby spinach to the sauce.
- Kick it up by sauteeing a few cloves of fresh garlic with the onions and mushrooms.
- Brown up some ground beef, chicken or Italian sausage and stir the sauce and veggies into the meat for an extra filling bake.
Tips and Tricks
- Really short on time? Buy presliced mushrooms and onions so you don’t have to cut anything or just skip adding the veggies to the sauce.
- Make clean up easier by spraying the baking dish with nonstick spray before you layer in the pierogi and sauce.
- Don’t skip the rest time. The casserole needs a few minutes to cool and set up before you serve it.
Other Pierogi Meals
This Italian pierogi bake is a delicious, satisfying dinner loaded with sauce, cheese, and the addicting potato dumplings.
Make it and enjoy!
Looking for other easy ways to turn pierogi into a meal?
Try these:
If you’ve tried this ITALIAN PIEROGI BAKE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Dump And Bake Pierogi Italian Bake
Ingredients
- 2 lbs frozen pierogi use your favorite flavor
- 2 tbsp extra virgin olive oil
- 1 large yellow onion peeled and diced
- 1 cup sliced baby bella mushrooms
- 2 3/4 cups pasta sauce
- 1/4 cup shredded Parmesan cheese
- salt and pepper to taste
Instructions
- Boil the pierogi according to the package directions. Drain them and transfer them to a 9x13" baking dish and spread them out in a single layer.2 lbs frozen pierogi
- Add the oil to a large skillet set over medium heat. Add the onions and mushrooms then season with salt and pepper. Cook for 8-10 minutes, stirring often, just until the onions are softened.2 tbsp extra virgin olive oil, 1 large yellow onion, 1 cup sliced baby bella mushrooms, salt and pepper
- Pour the sauce into the skillet and stir everything together to evenly combine. Pour the vegetable sauce evenly out overtop of the pierogi in the baking dish, then spread it out in an even layer.2 3/4 cups pasta sauce
- Cover the dish tightly with aluminum foil and bake at 350° for 25-30 minutes.
- Remove the foil and sprinkle the cheese evenly overtop. Let the dish rest for 5 minutes.1/4 cup shredded Parmesan cheese
- Serve warm and enjoy!
Notes
- Really short on time? Buy presliced mushrooms and onions so you don't have to cut anything or just skip adding the veggies to the sauce.
- Make clean up easier by spraying the baking dish with nonstick spray before you layer in the pierogi and sauce.
- Don't skip the rest time. The casserole needs a few minutes to cool and set up before you serve it.
Nutrition
recipe adapted from Simply Stacie
