Creamy Pesto and Sun-Dried Tomato Pierogy Bake

Creamy Pesto and Sun-Dried Tomato Pierogy Bake

TOTAL TIME 55 MINUTES
PREP TIME 5 MINUTES
INGREDIENTS 7
SERVINGS 4

Ingredients

Ingredients:
  • 1 Box Mrs. T’s 4 Cheese Medley Pierogies
  • 7 oz jar pesto sauce
  • 15 oz jar Alfredo sauce
  • 1/4 cup sun dried tomatoes (chopped)
  • 1/3 cup Water
  • 1/2 cup Parmesan cheese (shredded)
  • 1 handful basil (chopped)

Directions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Add pesto sauce, Alfredo sauce, chopped sun dried tomatoes and water to a bowl and whisk until smooth
  3. Pour half the sauce into a 13x9” baking dish, then add the pierogis in a single layer and cover them with the remaining sauce. Top with the shredded parmesan cheese, then cover the baking dish with aluminum foil and bake for about 40 minutes.
  4. Remove the foil and bake for an additional 10. After you pull it out of the oven, sprinkle with chopped basil (you can also add a bit more shredded parmesan if you’d like), spoon onto 4 plates, and enjoy!
4 Cheese Medley

4 Cheese Medley

If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!

Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!