Servings: 8

1 cup chopped onion 1 cup chopped onion
1 1/2 cups chopped tomato 1 ½ cups chopped tomato
1 16 ounce jar Alfredo pasta sauce 1 16 ounce jar Alfredo pasta sauce
2 16 ounce packages of pierogies, 24, cooked, drained 2 16 ounce packages of pierogies, 24, cooked, drained
One cup drained, roasted red peppers One cup drained, roasted red peppers
One package, 10 ounces, frozen chopped spinach, thawed and squeezed dry One package, 10 ounces, frozen chopped spinach, thawed and squeezed dry

Preheat oven to 350°. Coat 2 quart baking dish and nonstick skillet with cooking spray. Heat skillet over medium high heat. Add onion and one cup tomato, cook stirring, five minutes. Stir in sauce and three-quarter cup water. Spread ½ cup sauce in baking dish, top with eight  Pierogies, peppers, ½ cup sauce, eight pierogies, spinach, ½ cup sauce, remaining pierogies and sauce.  Cover and bake 25 minutes. Uncover, bake 10 minutes and let stand 10 minutes. Top with remaining tomato