Margherita Pierogies Skillet meal ready in 30 minutes! Tender and pillowy pierogies topped with basil pesto, melty mozzarella, and fresh cherry tomatoes.
1 package Mrs. T’s Classic Onion Pierogies
1 cup water
1/3 cup prepared basil pesto
2/3 cup shredded mozzarella cheese
1/2 cup cherry tomatoes, halved or quartered
1 tablespoon thinly sliced fresh basil, for garnish
Preheat oven to 350 degrees. Drizzle a large skillet with oil, arrange pierogies in a single layer (edges can be overlapping a bit).
Pour water over the pierogies. Bring to a simmer over medium-high heat and cook for 3 minutes, then flip pierogies over and cook another 2-3 minutes until tender and easily pierced through with fork. Drain liquid from skillet.
Spoon pesto on top of the pierogies, then sprinkle with shredded mozzarella. Bake for 10 minutes until cheese is completely melted. Top with tomatoes and fresh basil and serve immediately.