Father's Day has come and gone, but recipes keep flowing here!
Mr. TCW is a major perogies guy. I bet he could eat them for breakfast, lunch, and dinner no problem! They remind me of my childhood, too, because it is a meal my dad, sister, and I really enjoyed (my dad would buy a huge bag and we would try and count how many perogies came in a bag over the course of multiple meals.) I have made homemade perogies once and they were AMAZING! However, my lack of skill and patience made me realize that buying them store-bought is much easier (maybe when kiddo starts school I can venture down that road again.)
Now, typically most people either boil or fry their perogies. I am partial to boiling them and then frying them. Occasionally though, I like creating oven-baked perogies in tomato sauce! I remember seeing a photo on the box of perogies and thinking "hey, I can create something awesome like that!" And I must say, they were fantastic! Super easy, and little effort at all. I use a homemade sauce, but store-bought will work perfectly here. My dutch oven is quite small, but it still managed to hold a whole box of perogies.
- 1 (2.2 lbs) box frozen perogies
- 1 (28 oz can) diced tomatoes
- 1-2 tbsp. olive oil
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- ¼ cup red wine
- ½ cup vegetable broth
- ½ tsp. dried parsley
- 1 tsp. dried basil
- ¼ tsp. dried thyme
- ½ tsp. dried oregano
- ½ tbsp. tomato paste
- 4 oz fresh spinach
- Salt and pepper
- Parmesan cheese. grated
- In a large saucepan, heat oil over medium. Add the onions and mushrooms and cook until beginning to soften, about 5 minutes. Stir in garlic. Continue cooking until mushrooms have some coloring to them. Deglaze pan with wine. Simmer for a couple of minutes. Add in tomato paste and cook for another couple of minutes. Add in broth, tomatoes, herbs, salt, and pepper. Simmer for 20 minutes.
- Stir in spinach. In a dutch oven, add some of the sauce to the bottom of the pan. Layer with perogies, then sauce, and continue until nothing remains. Top with Parmesan cheese.
- Bake, covered at 375F for 20 min. Remove cover and cook for another 20-30 minutes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 344mgCarbohydrates: 19gFiber: 3gSugar: 5gProtein: 5g
I feel these oven-baked perogies in tomato sauce can be amped up even more by adding more veggies (maybe portobellos next time!) For the non-vegetarian, add meat would definitely build heartiness. Maybe a great way to use leftover spaghetti sauce? My dad could totally eat this since if I decided to leave out any onions, but again, another recipe that can be customized to your liking.