Kat’s Baked Pierogis
Photo by Kat
Got no time to cook? Want the most delicious, fastest, easiest and least expensive dish around? This is it!
1 Tbsp. olive oil
Approximately 21 frozen pierogis, partially thawed.
2 carrots, peeled into strips
1/2 small onion, sliced
fresh ground black pepper, to taste
1 tsp each, dried oregano and basil
1/2 cup frozen broccoli florets
1 jar, pasta sauce (I look for one low in sodium since the pierogis are fairly high in it)
1/4 cup Italian bread crumbs
1/2 cup grated old cheddar
1/4 cup water
Grease a 13 x9 baking dish with olive oil. Line the dish with the pierogis (see photo above).
Peel the carrots and drop the strips over top of the pierogis. Slice the onion, finely and sprinkle on top of the dish; grind fresh pepper over top and add herbs. Fit broccoli florets at random into the dish, between the pierogis. Spoon pasta sauce over the pierogis. Sprinkle with bread crumbs and top with grated cheese. Pour the water over the top (this ensure the pierogis will not be tough).
Bake at 375 degrees for about 40 minutes or until liquid is bubbling around the edges and the cheese is entirely melted and starting to brown.
Serve with a mixed green salad and a nice red wine. I recommend Lindeman’s Cawarra.
Photo by Kat