Originally published on November 11, 2014
One of the best parts of being a foodie is having foodie friends that have great ideas that I would never come up with. This is one of those creations, posted to Facebook by my good friend Jaime, who’s also one of the most faithful followers of this site. This dish is nothing short of something sent from heaven, and I’ve said a few times that if I had a menu, this would be on it. Just like traditional perogies, you can add any topping or filling to the mashed potatoes; I chose crispy sausage and caramelized onions.
Ingredients:
25 – 30 jumbo pasta shells
6 cups mashed potatoes
3 Italian sausages
2 onions, sliced
4 tablespoons olive oil, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups milk
2 cups Cheddar cheese, plus 1/2 cup
Salt
Pepper
Directions:
1.) Preheat the oven to 400 degrees Fahrenheit. Add 1 cup of Cheddar cheese to the mashed potatoes and stir.
2.) Bring a large pot of water to a rolling boil. Salt heavily (enough so that the water tastes like the ocean) and drop pasta shells in. Cook for about 6 minutes, then drain. It’s important to leave them a little under-cooked, as they’ll be in the oven for a few minutes as well. You also don’t want to cook them so much that they fall apart when you drain them. After pasta shells are drained, place them side by side in a casserole dish.
3.) Bring a medium-sized pot of water to a rolling boil. Drop in the Italian sausages and lower heat to medium. Simmer the sausages for about 20 minutes, until they are cooked all the way through. Drain.
4.) Heat 2 tablespoons of olive oil in a skillet over medium heat. When hot add sausages and cook for several minutes on each side, until the sausages are browned and crispy. Remove sausages from the skillet and allow to cool for a few minutes before quartering and chopping in a small dice. Set aside.
5.) In another skillet, heat remaining 2 tablespoons of olive oil over medium and when hot add the onions. Toss the onions to coat them in the oil and cook, stirring occasionally, until the onions are very tender, carmalized, and sweet. Season with salt and pepper, and set aside.
6.) In a medium-sized saucepan, melt butter over medium heat. Add flour and whisk to fully incorporate. Cook for two minutes, to eliminate the taste of raw flour. Slowly add in the milk, whisking as you do to break up any lumps. Cook the mixture over medium heat for about 10 minutes, until it’s thickened. Remove from heat and add 2 cups of Cheddar cheese, about 1/2 cup at a time, stirring to melt and incorporate after every addition. Set aside.
7.) Assemble the shells. Stuff each with about 2 tablespoons of mashed potatoes and then spoon on a tablespoon or two of the cheese sauce. Top with sausage, then carmalized onions. Place the shells into the oven and bake for 15 or 20 minutes, until all ingredients are hot throughout.
8.) Serve and enjoy!