Creamy Pesto and Sun-Dried Tomato Pierogy Bake Recipe

Pierogies are a beloved comfort food, known for their pillowy dough and rich, savory fillings. By combining them with the bold flavors of pesto, sun-dried tomatoes, and creamy cheese, this recipe elevates pierogies into an elegant yet simple baked dish perfect for weeknight dinners or special occasions. The Creamy Pesto and Sun-Dried Tomato Pierogy Bake balances tangy, savory, and herbaceous flavors in a meal that’s easy to prepare yet delightfully sophisticated.

This recipe will guide you through every detail to ensure your dish is as creamy, cheesy, and flavorful as possible. Let’s dive into the ingredients, preparation tips, and variations to make this dish truly your own.

Instructions

Step 1: Prepare the Pierogies

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Cook the Pierogies: Bring a large pot of salted water to a boil. Add the frozen pierogies and cook for 3-4 minutes until they float. Drain and set aside.

Step 2: Create the Creamy Pesto Sauce

1. Sauté Garlic and Tomatoes: In a large skillet over medium heat, add 1 tablespoon of oil reserved from the sun-dried tomatoes. Sauté the minced garlic until fragrant (about 1 minute). Add the chopped sun-dried tomatoes and cook for another minute.
2. Combine Liquids: Lower the heat and stir in the heavy cream and broth. Mix well to combine.
3. Incorporate Pesto: Add the pesto to the skillet, stirring until fully blended with the creamy mixture.
4. Season: Add Italian seasoning, salt, black pepper, and red pepper flakes (if using). Simmer for 2-3 minutes until the sauce thickens slightly.

Step 3: Assemble the Bake

1. Layer the Dish: Spread half of the creamy pesto sauce on the bottom of the greased baking dish. Layer the cooked pierogies evenly over the sauce. Scatter the chopped spinach over the pierogies.
2. Add Remaining Sauce: Pour the remaining pesto sauce over the pierogies, ensuring everything is evenly coated.
3. Top with Cheese: Sprinkle the shredded mozzarella and Parmesan cheese over the top.

Step 4: Bake

1. Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Broil for Crispiness: Remove the foil and broil for 3-5 minutes, or until the cheese is bubbly and golden brown.

Step 5: Garnish and Serve

1. Add Finishing Touches: Remove the pierogy bake from the oven and let it rest for 5 minutes. Garnish with fresh basil, grated Parmesan, and toasted pine nuts if desired.
2. Serve: Dish up warm portions and pair with a crisp green salad or roasted vegetables for a complete meal.

Why You’ll Love This Recipe

1. Quick and Easy: Using frozen pierogies cuts down on prep time, making this a hassle-free dish.
2. Comfort Food Meets Gourmet: The combination of creamy, cheesy, and herbaceous flavors transforms a classic comfort food into something special.
3. Versatile: Easily customizable to fit dietary preferences or what’s on hand in your pantry.

Variations

1. Protein Addition: Add cooked chicken, Italian sausage, or shrimp to make the dish heartier.
2. Vegetarian: Use vegetable broth and add more veggies like mushrooms, zucchini, or bell peppers.
3. Vegan Option: Substitute heavy cream with coconut cream, use vegan pesto, and replace cheese with plant-based alternatives.
4. Spicy Twist: Add extra red pepper flakes or a drizzle of hot sauce for a kick.
5. Alternative Pierogies: Experiment with different pierogy fillings such as sauerkraut, spinach, or mushroom.

Serving Suggestions

1. As a Main Dish: Serve this bake as the centerpiece of your meal alongside crusty bread or a green salad.
2. For a Potluck: This dish is a crowd-pleaser and travels well, making it perfect for gatherings.
3. As a Side Dish: Pair it with grilled meats or fish for a more elaborate dinner.

Pro Tips

1. Don’t Skip the Broil: Broiling at the end creates a golden, bubbly cheese layer that’s irresistible.
2. Use Quality Cheese: Freshly grated Parmesan and mozzarella elevate the dish’s flavor and texture.
3. Balance the Pesto: If your pesto tastes too strong, dilute it slightly with olive oil or cream.
4. Prep Ahead: Assemble the bake a day in advance and refrigerate. Simply bake when ready to serve.

Decorating Ideas

For festive occasions, consider topping the dish with bright ingredients like cherry tomato halves, edible flowers, or fresh herbs for an elegant presentation.

Conclusion

The Creamy Pesto and Sun-Dried Tomato Pierogy Bake is a delightful fusion of classic pierogies with bold, gourmet flavors. Its rich and creamy pesto sauce, enhanced by the tanginess of sun-dried tomatoes and the comforting warmth of melted cheese, creates a dish that’s both indulgent and satisfying. Whether you’re hosting a dinner party or looking for a cozy family meal, this recipe is sure to impress.

With its versatility and simple preparation, this pierogy bake is destined to become a staple in your kitchen. Try it today and savor the perfect blend of flavors and textures!

Yield: 4-6

Creamy Pesto and Sun-Dried Tomato Pierogy Bake Recipe

Print

Pierogies are a beloved comfort food, known for their pillowy dough and rich, savory fillings. By combining them with the bold flavors of pesto, sun-dried tomatoes, and creamy cheese, this recipe elevates pierogies into an elegant yet simple baked dish perfect for weeknight dinners or special occasions. The Creamy Pesto and Sun-Dried Tomato Pierogy Bake balances tangy, savory, and herbaceous flavors in a meal that’s easy to prepare yet delightfully sophisticated.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Bake:
• 1 package (16-20 ounces) frozen potato and cheese pierogies
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. Preheat and Prepare:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9x13-inch baking dish or casserole dish.

2. Sauté the Aromatics:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until softened, about 3-4 minutes.
3. Stir in garlic and cook for an additional minute until fragrant.
4. Add the chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavor.

3. Make the Creamy Sauce:

1. Lower the heat to medium-low and pour in the heavy cream and milk.
2. Stir in the basil pesto until fully combined.
3. Season with salt and pepper to taste. Allow the sauce to simmer gently for 2-3 minutes.

4. Assemble the Bake:

1. Arrange the frozen pierogies in a single layer in the prepared baking dish.
2. Pour the creamy pesto and sun-dried tomato sauce evenly over the pierogies.
3. Sprinkle the mozzarella and Parmesan cheese over the top.

5. Bake:

1. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

6. Serve and Garnish:

1. Remove the dish from the oven and let it rest for 5 minutes.
2. Garnish with freshly chopped basil or parsley before serving.

Notes

• Pierogies Variety: You can use other pierogy flavors, such as spinach or sauerkraut, for a twist.
• Add Protein: Toss in cooked chicken, sausage, or shrimp to make this dish more filling.
• Vegetable Boost: Add fresh spinach or roasted bell peppers to the sauce for extra nutrients and color.
• Pesto Options: Swap out basil pesto for sun-dried tomato or spinach pesto for a unique flavor profile.