Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off to delicious pierogi recipes from Mrs. T’s!

For more Mrs. T’s recipes, visit their website here: http://www.pierogies.com/retail/recipes/recipes.aspx

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Kale Mac & Cheese Perogies

  • 1 (16 ounce) box Mrs. T’s Loaded Baked Potato Pierogies
  • 
Olive oil spritz
  • 1 tablespoon butter
  • 3 ounces baby kale, coarsely chopped
  • 4 ounces shredded cheddar cheese
  • 4 ounces shredded Gruyere cheese
  • 1 cup heavy whipping cream

Directions:

Boil two quarts of water. Add frozen pierogies and heat for 3-5 minutes (until they float); drain, transfer to serving dish, lightly spritz with olive oil and set aside.

Add butter to a sauté pan and heat over medium until melted and beginning to bubble. Add kale, stir occasionally, cooking until kale is wilted.

Set aside.

In a small saucepan bring cream to a boil over medium-high heat. Let boil until reduced by a third. Reduce heat to medium and slowly whisk in cheese stirring until sauce has thickened. Stir in kale. Pour sauce over pierogies and serve.

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Serves: 2

Ready-Made Ravioli and Meatballs

  • 1 box Mrs. T’s Potato & Onion Pierogies
  • 1 pound ground turkey or beef
  • 1 large egg
  • 1 cup seasoned Italian bread crumbs
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 (24-ounce) jar marinara sauce
  • 1 tablespoon fresh chopped parsley
  • ¼ cup grated Parmesan Cheese

Directions:

Combine ground turkey, egg, bread crumbs and salt in a large bowl; stir until mixture is well combined. Shape mixture into 1½-inch-round meatballs.

Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Cook half of the meatballs at a time until well browned on all sides, turning frequently; repeat with remaining oil and meatballs. Add marinara sauce; over high heat; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until meatballs are cooked through.

Meanwhile, boil pierogies as package directs. Drain.

Toss pierogies with meatballs and sauce; mix well. Sprinkle with chopped parsley. Serve with grated Parmesan cheese.

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Serves: 4