Crispy Baked Pierogies with Broccoli Pesto

Is there anything better than Baked Pierogies Recipe where it’s crispy on the outside, and pillowy soft on the inside? Slathered with a no-bake easy Broccoli Pesto sauce and sprinkled with Pine Nuts and Parmesan, it makes the perfect meal or side to any entrée! 

Today’s delicious post is in partnership with my friends at Mrs. T’s Pierogies. All opinions are my own. 

Let’s talk fresh, vibrant, easy and tasty meals, because ‘hello summer!’

PIEROGY RECIPE

There are so many things I love about today’s recipe. First of all, it’s made using my favorite Mrs. T’s Pierogies, the absolute comfort food that’s perfect for families and kids! What you’ll love about this pierogy dish is that it’s a combo of utter comfort food, yet it’s fresh, crispy and feels like sunshine on a plate!

How to Cook Pierogies?

I get this question all the time. All the time. The beauty of pierogies is there is no wrong way to make them! You can boil them, bake them, air fry them, deep fry them, sauté them, grill them and more!

Do you have to boil Pierogies? 

Absolutely not.

Do you Thaw Pierogies before cooking?

Also, absolutely not. Mrs. T’s Pierogies go straight from the freezer to your pan or oven and they cook perfectly fine.

Today’s pierogy recipe is baked to perfection, which goes straight from the freezer to the baking pan and right to your table! Simple and easy for all you busy moms, but utterly crispy and delicious!

BAKED PIEROGIES

Baked Pierogies are super convenient when you’re in a rush, and there’s no extra work required! Plus, the inside of baked pierogies stay tender and fluffy with the ultimate melt-in-your-mouth filling (it’s no wonder Mrs. T’s is stuffed with the stuff you love!). 

What Are Pierogies Served With?

Do you remember my post on How to Make Lasagna using Pierogies? It’s a full tutorial and video on how to make the best lasagna recipe, and it just shows how versatile Mrs. T’s Pierogies can be! I love serving pierogies in place of other pasta or potatoes. I also love using pierogies as a snack when I air fry or pan fry them. 

Today I’ve made a simple no-bake broccoli pesto to go with my baked pierogies.

BROCCOLI PESTO

This recipe is so good, even broccoli haters love it! I made it the first time a few years to lure my husband to eat broccoli, and he loved it!

It’s a combo of broccoli (cooked, raw or frozen and thawed), garlic, Parmesan cheese, salt, pine nuts and olive oil.

I add some fresh herbs for flavor – today, I used fresh oregano, but you can use parsley, thyme, basil or any of your favorites. 

To make the pesto, put all the ingredients in a food processor and process until it’s a thick sauce. You can thin it out with some water if you like to, but today I dolloped it over the baked pierogies.

To finish off the pierogies, I added extra Parmesan cheese, pine nuts, some chili flakes, black pepper and fresh oregano. 

Simple, easy and delicious comfort food that tastes like summer! When you make this recipe, don’t forget to tag me on Instagram so I can share your creations! ENJOY!

PIEROGY RECIPE TIPS

• Use tasty and quality pierogies like Mrs. T’s Pierogies for the best result.
• You can make this recipe with any of your favorite Mrs. T’s Pierogies flavors – today I used Broccoli and Aged Cheddar.
• Drizzle the frozen pierogies with olive oil to add an extra layer of crispness to the pierogy shell when baking.
• Flip the pierogies halfway during baking to get a golden crust evenly on both sides.
• Make the broccoli pesto ahead of time. It stores in the fridge for 2-3 weeks or in the freezer for up to 3 months. 
• Dollop the broccoli pesto right before serving. 
• If you want the pesto to be saucier, add a couple tablespoons of water to thin it out and toss it with the pierogies instead of dolloping it over.
• Then, extra sprinkle of pine nuts, parmesan cheese and chili flakes are optional, but highly recommended! 
• Serve the pierogy recipe right away and enjoy! 
  

  MORE PIEROGIES

• How To Make Lasagna With Pierogies
• Pierogy Corn Casserole
• One Pan Pierogies Alfredo Recipe 
  

  PESTO RECIPES

• Pesto Pistachio Fish Fillet
• Kale Artichoke Walnut Pesto
• Kale Pesto Stuffed Mushrooms
• Protein-Packed Nut Free Hemp Basil Pesto
• Pesto Stuffed Shrimps
  

  4.77 from 13 votes

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  Crispy Baked Pierogies with Broccoli Pesto

  Is there anything better than a Pierogy Recipe where it’s crispy on the outside, and pillowy soft on the inside? Slathered with a no-bake easy Broccoli Pesto sauce and sprinkled with Pine Nuts and Parmesan, it makes the perfect meal or side to any entrée!

  Course dinner, lunch, Main Course, Main Dish, Side Dish

  Cuisine American, Italian

  Keyword Baked Pierogies, Broccoli pesto, Pierogy Recipe

  Prep Time 10 minutes

  Cook Time 15 minutes

  Servings 2 people

  Calories 586 kcal

  Author Mahy

  Ingredients

  • 1 box Mrs. T’s Pierogies Broccoli and Cheddar or your favorite flavor
  • 1 Tablespoon Olive oil

  Broccoli Pesto:

  • 1/2 cup Broccoli
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 2 Tablespoons fresh herbs basil or oregano or your favorite
  • 2 Tablespoons Pine Nuts
  • 1/3 cup Olive oil
  • 1/4 cup Parmesan Cheese

  To Serve:

  • Parmesan cheese to taste
  • Chili Flakes to taste
  • Pine nuts to taste
  • Fresh Herbs to taste

  Instructions

  1. Preheat the oven to 375 degrees F.
  2. Place the frozen pierogies on a parchment lined baking sheet and drizzle with olive oil.
  3. Shake the pan lightly to coat the pierogies with the olive oil and place in the oven.
  4. After 8 minutes, flip the pierogies and bake for an extra 8 minutes until the pierogies are golden on both sides.
  5. In the meantime, make the pesto.
  6. Place all the pesto ingredients in a food processor and process until smooth.
  7. When the pierogies are out of the oven, and when you’re ready to serve, dollop a teaspoon of broccoli pesto over each pierogy.
  8. Finish off with Parmesan cheese, chili flakes, pine nuts and fresh herbs to taste.
  9. Enjoy right away!!

  Recipe Video

  Recipe Notes

  PIEROGY RECIPE TIPS

  1. Use tasty and quality pierogies like Mrs. T’s Pierogies for the best result.
  2. You can make this recipe with any of your favorite Mrs. T’s Pierogies flavors - today I used Broccoli and Aged Cheddar.
  3. Drizzle the frozen pierogies with olive oil to add an extra layer of crispness to the pierogy shell when baking.
  4. Flip the pierogies halfway during baking to get a golden crust evenly on both sides.
  5. Make the broccoli pesto ahead of time. It stores in the fridge for 2-3 weeks or in the freezer for up to 3 months.
  6. Dollop the broccoli pesto right before serving.
  7. If you want the pesto to be saucier, add a couple tablespoons of water to thin it out and toss it with the pierogies instead of dolloping it over.
  8. Then, extra sprinkle of pine nuts, parmesan cheese and chili flakes are optional, but highly recommended!
  9. Serve the pierogy recipe right away and enjoy!

  Nutrition Facts

  Crispy Baked Pierogies with Broccoli Pesto

  Amount Per Serving

  Calories 586 Calories from Fat 522

  % Daily Value*

  Fat 58g89%

  Saturated Fat 9g56%

  Cholesterol 9mg3%

  Sodium 548mg24%

  Potassium 213mg6%

  Carbohydrates 11g4%

  Fiber 3g13%

  Sugar 2g2%

  Protein 10g20%

  Vitamin A 239IU5%

  Vitamin C 23mg28%

  Calcium 188mg19%

  Iron 2mg11%

  * Percent Daily Values are based on a 2000 calorie diet.

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