Creamy Pesto and Sun-Dried Tomato Pierogy Bake
Add pesto sauce, Alfredo sauce, chopped sun dried tomatoes and water to a bowl and whisk until smooth Pour half the sauce into a 13x9” baking dish, then add
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Cooking tools:
- Baking dish
- Aluminum foil
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 1 Box Mrs. T’s 4 Cheese Medley Pierogies
- 7 oz jar pesto sauce
- 15 oz jar Alfredo sauce
- 1/4 cup sun dried tomatoes (chopped)
- 1/3 cup Water
- 1/2 cup Parmesan cheese (shredded)
- 1 handful basil (chopped)
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