Pierogi Kielbasa Bake
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A layered pierogi bake with browned pierogies, ricotta-egg mix, skillet-fried kielbasa, and cheddar cheese. Baked low and slow for melded richness and bubbly crust. Brown pierogies first for texture, no soggy bottoms here. Ricotta mix adds creamy binding, while kielbasa brings smoky punch. Top with fresh scallions for bite and color. Variations include swapping kielbasa for smoked sausage or adding sautéed mushrooms. Timing based on visual doneness, with foil cover to steam then uncovered for crisp edges. Great for crowds, leftovers reheat well. Go easy on salt if cheese is sharp or sausage salty. A hearty, rustic crowd-pleaser that surprises with layers of flavor and texture.
Prep:
20 min
Cook:
50 min
Total:
70 min
Servings:
10 servings
#Eastern European
#Casserole
#Comfort Food
#Batch Cooking
#Savory Bake
#Ricotta
#Kielbasa
Frying frozen pierogies first? Game changer. Crunch before soft, browned edges for texture contrast. Pierogies layered up with creamy ricotta mixed with egg — acts as glue and adds richness without heaviness. Kielbasa sautéed till just caramelized, smoky and bold cuts through the dairy. Sharp cheddar sprinkled multiple layers, melts into gooey pockets. Bake covered to trap steam for moist filling, then uncovered to crisp and brown the top. I found foil cover avoids drying or burning while letting internal layers meld. Serve with scallions for that fresh snap. Tried it with smoked sausage, earthy mushrooms - both work wonders. A casserole that holds up multiple servings, great for quick batch cooking, easily doubled. Embrace the browned sounds, scents of frying and bubbling bake in the oven. No soggy bottoms. No bland mush.
Ingredients
- 1 package frozen pierogies approx 24 pcs
- 3 tablespoons butter unsalted or substitute olive oil
- 1 medium yellow onion chopped fine
- 1½ cups ricotta cheese
- 2 large eggs
- 1 teaspoon fine sea salt adjust if using salted kielbasa
- ½ teaspoon ground white pepper fresh cracked works
- 12 oz kielbasa cut into thin half-moons replace with smoked sausage or chorizo for twist
- 1½ cups shredded sharp cheddar cheese
- 2 scallions thinly sliced for garnish
- cooking spray or oil for casserole
About the ingredients
Butter critical for frying pierogies — olive oil works but butter offers flavor and better browning. Yellow onion chopped fine melts sweet. Ricotta provides creamy base that firms with eggs binding layers. White pepper preferred here — more subtle than black but adjust to taste. Kielbasa sliced thin for even cooking, swap with any smoked sausage or chorizo for punch or use vegetarian sausage if preferred. Sharp cheddar offers melt and punch but mixing in mozzarella cuts sharpness for milder melt. Scallions added fresh on top bring vibrant contrast — add more if desired. Use frozen pierogies directly from freezer but thaw if pan overcrowding is an issue. Cooking spray or oil on casserole avoids sticking and crust tear out. Salt cautiously on ricotta layer accounting for salt in kielbasa and cheese. Prefer fresh grated cheddar over pre-shredded for melt and less starch.
Method
- Heat oven to 345 degrees Fahrenheit adjusts depending on oven quirks. Spray a 2-quart casserole dish with non-stick. Keep it slick to prevent crust sticking later.
- Melt butter in a heavy large skillet over medium-high heat. Start frying half the pierogies with chopped onion. Listen for sizzle, smell edges browning. Once golden crisp on both sides, scoop out to bowl. Repeat with remaining pierogies. Avoid overcrowding the pan - reduces browning, leads to soggy spots.
- Cooling pierogies rest a moment - helps maintain texture later. In a bowl whisk ricotta, eggs, sea salt and white pepper smooth but don't overbeat. Salt carefully if kielbasa is already salty.
- Scatter a layer of pierogies evenly on bottom of casserole. Try to nestle them close but don't obsess over tiny gaps; pierogies will shrink slightly when baked.
- Add one-third ricotta mix spread gently but completely over pierogies. Sprinkle one-third kielbasa in a single layer then one-third shredded cheddar. Repeat layering twice more to finish with cheddar and kielbasa topping for texture contrast.
- Cover loosely with foil to trap steam but prevent condensation drops. Bake about 42 minutes watching edges bubble and cheese melt. Smells should be savory with caramelized sausage notes. Peek at edges pierogies should firm but not dry.
- Remove foil, bake uncovered another 12 minutes. Cheese should brown up nicely and sausage crisp slightly. The uncovered step crucial for crunch and color. Trust your eyes and smell here.
- Let rest about 5 minutes - flavors meld, casserole firms for better slicing. Garnish with sliced scallions for fresh pop and crunch.
- Serve warm. Leftovers reheat in oven or skillet holds up well though pierogies soften with time.
- If dairy allergies swap ricotta for cottage cheese or silken tofu blended smooth. For vegetarian sub kielbasa with smoked mushrooms or eggplant bacon. Pan-fry pierogi well to avoid mushy bake bottoms, work in batches.
Cooking tips
Pan-fry pierogies in batches to ensure even browning. Listen to gentle crackling, edges golden and slightly crisp before flipping. Avoid overloading pan which causes steaming. Let pierced pierogies rest out of pan to cool while mixing ricotta and eggs. The ricotta mixture should be smooth but not whipped - just combined to bind. Layer pierogies snugly but don’t fuss. Ricotta mix spread gently over, evenly coating but retaining pierogi shape. Kielbasa sliced thin distributes flavor and cooks quicker. Use foil loosely covering casserole to trap steam without dripping, ensuring filling cooks through while preventing drying. Baking time varies oven to oven - wait for bubbly cheese and browned top edges. Removing foil triggers crust development that you don’t get otherwise — patience pays off. Resting casserole allows custard to set making slicing cleaner. Garnish last moment for texture contrast. Leftovers are forgiving but pierogies soften - reheat in skillet for crispness return.
Chef's notes
- 💡 Brown pierogies well before layering; pan large enough to avoid steaming. Overcrowding kills crispness. Listen for steady sizzle, smell edges turning golden. Fry in batches if needed. Butter browns better than olive oil but oil works. Don’t rush to stirring; wait for golden crust before flipping. Rest fried pierogies outside pan to keep texture intact before layering.
- 💡 Ricotta mix needs just enough beating to combine eggs and seasoning. No whipping or fluffing here, smooth but dense. Adjust salt carefully because kielbasa and sharp cheddar already salted. White pepper favored for subtle heat that doesn’t stain ricotta or overpower the dish. Avoid black pepper if visual appeal matters.
- 💡 Layering order matters for texture: pierogies bottom first, then ricotta spread gently to coat but keep shapes visible, followed by kielbasa and cheese evenly distributed. Repeat twice, finishing with cheese and kielbasa on top for crispy caramelized crust and spots of smoky sausage. Don’t overcrowd layers; shrinkage during baking is normal.
- 💡 Cover loosely with foil to trap steam; prevents dry edges but allow steam to circulate without dripping water back. Bake around 42 minutes but judge doneness by bubbling cheese and sausage aroma, edges firm but not dried out. Remove foil last 12 minutes for browning and crispness. This step is why you get crunch and color instead of soggy or dull top.
- 💡 Rest bake 5 minutes off heat to firm custard layers for easier slicing. Garnish just before serving with fresh scallions for crisp punch and color contrast. Leftovers reheat well but pierogies soften; skillet reheating restores some crust. For dairy swap, cottage cheese pureed or silken tofu blended work okay. Kielbasa can be swapped with smoked sausage or mushrooms for vegetarian tweak.
Common questions
How to avoid soggy pierogies?
Fry pierogies well in butter or oil until golden crisp before layering. Avoid overcrowding pan, listen for steady sizzle. Rest after frying to hold texture. Pat dry if thawed early to reduce moisture. Baking covered prevents dryness but uncovered finish crucial for crunch.
What if no ricotta available?
Puree cottage cheese until smooth. Silken tofu also good substitute but lacks same richness. Eggs still needed to bind. Texture shifts slightly but flavor stays savory. Adjust seasoning more since cottage cheese can be watery. Same layering and bake times apply.
Common mistake baking bake?
Not covering with foil first leads to dry edges and tough top. Leaving foil on entire time gives floppy top and no brown crust. Timing differs between ovens best judged by cheese bubbling, sausage caramelizing, firm edges but not dried out. Patience key.
How to store and reheat?
Refrigerate covered for up to 3 days. Reheat in skillet on medium low for crisp return or oven at 350 F about 15 minutes covered loosely. Microwave works but softens pierogies. Freeze assembled bake before cooking for batch prep, thaw overnight before baking.
