Olive Garden Giant Cheese Stuffed Shells (Copycat Recipe)

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These giant cheese stuffed shells are so delicious and are easy to make. The best thing about this recipe is that you get the best of both worlds when it comes to the pasta sauce because it’s made with marinara sauce and Alfredo sauce!

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• Prep Time: 30 minutes
• Bake Time: 25 minutes
• Total Time: 55 minutes
• Servings: 4
• Prep Level: Beginner +

Ingredient Notes

• Pasta: You want to use jumbo shells that hold their shape after boiling. Cook them just until al dente which will keep them sturdy enough for stuffing.
• Ricotta cheese: This is the creamy base of the filling. Use whole milk for the richest flavor and best texture.
• Italian cheese blend: You can use pre-blended store bought or mix shredded mozzarella and parmesan cheese together.
• Egg: Helps bind the cheese mixture so it stays creamy and cohesive in the shells.
• Marinara: Use a good quality jarred sauce like Raos or homemade if you prefer.

Homemade Alfredo Sauce

• Heavy cream: The key to a creamy Alfredo. If you’re wanting a lighter version, milk or half-and-half can be used.
• Parmesan cheese: Freshly grated works best for melting smoothly.
• Butter: This forms the rich base of the sauce and gives it that silky texture. Use unsalted butter so you can control the salt level.

Step-by-Step Instructions

• Preheat oven.
• Cook the shells according to the package directions for al dente.

• Chop the fresh herbs.
• In a large skillet melt butter over medium heat. Add the breadcrumbs and cook until golden brown.
• Transfer the toasted breadcrumbs to a small bowl and set aside.
• In a large bowl combine ricotta cheese, sour cream, Italian cheeses, slightly beaten egg, minced garlic, basil, and oregano.

• Throughly blend the ricotta mixture.
• Pour the marinara sauce into a baking dish.
• Stuff the giant pasta shells with the cheese mixture.
• Place each stuffed shell in the prepared baking dish in a single layer.

• Alfredo Sauce:

  • In a small sauce pan melt butter. Add the fresh minced garlic and cook for 2-3 minutes over medium heat, pour in the cream.
  • Once the cream begins to bubble, add the parmesan cheese and whisk until the cheese is completely melted. Whisk in the Italian seasoning and turn heat down to simmer.

• Drizzle enough Alfredo sauce over top of the shells to partially cover them.
• Cover the dish with aluminum foil and bake for 15 minutes.
• Using oven mitts, take the shells out of the oven and remove the aluminum foil.
• Sprinkle the toasted bread crumbs over the top of the sauce and return the dish to the oven and bake for a few more minutes. Remove from oven and garnish with fresh chopped parsley.

See recipe card below for measurements and baking times.

Tips & Tricks

1. Rinse with cold water – Once done, rinse the shells under cold water to stop the cooking process and prevent them from sticking.
2. Don’t overfill the shells – Overstuffing can make them burst or bake unevenly.
3. Let them rest – Give the baked shells about 5 minutes to rest before serving to let the cheese set.
4. Portion before baking – If you have 3 or 4 small pasta dishes, try assembling the sauce and shells as individual servings prior to baking.
5. Reserve some sauce – I like to save some of both sauces for serving the shells. When plating spoon some marinara sauce on the dish, place the shells on top and then drizzle a little bit of Alfredo sauce around the shells.

What to Serve with Stuff Shells

• Steamed Broccoli
• Crispy Brussels sprouts
• Side salad
• Caesar salad
• Garlic bread from Miss in the Kitchen

Storing

Let the stuffed shells completely cool then store them in an airtight container or cover the dish tightly with foil or plastic wrap. Keep in the fridge for up to 4 days.

Reheating

For the best texture reheat in the oven. Cover with foil and reheat at 350°F (175°C) for about 20 minutes, or until heated through.

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Yield: 4 servings

Olive Garden Giant Cheese Stuffed Shells (Copycat Recipe)

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These amazing jumbo shells are filled with a tender cheese mixture and layered between both marinara and creamy Alfredo sauce. Baked to perfection and sprinkled with toasted breadcrumbs creating a delicious homemade Italian pasta dish!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

• 1 box of jumbo shells
• 15 ounces (1 container) full fat ricotta cheese – low fat can be used
• 1 cup shredded Italian cheese blend – store bought
• 1/4 cup sour cream
• 1 large egg – slightly beaten
• 2 garlic cloves – minced
• 1 tablespoon fresh basil – chopped
• 1 tablespoon fresh oregano – chopped
• Salt and black pepper to taste
• 24 ounces marinara sauce – store bought
• Alfredo – 3/4 cup heavy cream or heavy whipping cream
• 1-1/4 cups Parmesan cheese – grated
• 4 tablespoons of unsalted butter
• 1 garlic clove – minced
• 1/4 teaspoon Italian seasoning
• 1/4 cup bread crumbs
• 2 teaspoons butter
• Garnish (optional) 1 tablespoon fresh parsley

Instructions

1. Preheat oven to 350 F
2. Cook the shells according to the package directions for al dente.
3. Chop fresh herbs.
4. In a large skillet melt butter over medium heat. Add the breadcrumbs and cook for approximately 4-5 minutes or until golden brown.
5. Transfer the toasted breadcrumbs to a small bowl and set aside.
6. In a large bowl combine ricotta cheese, sour cream, Italian cheeses, slightly beaten egg, garlic, basil, and oregano. Throughly blend.
7. Pour the marinara sauce into a baking dish.
8. Stuff the giant pasta shells with 2-3 tablespoons of the cheese mixture.
9. Place each stuffed shell in the prepared baking dish in a single layer.
10. Drizzle enough Alfredo sauce over top of the shells to partially cover them. See how to make Alfredo sauce below.
11. Cover the dish with aluminum foil and bake for 15 minutes in a 350-degree oven.
12. Using oven mitts, take the shells out of the oven and remove the aluminum foil.
13. Sprinkle the toasted bread crumbs over the top of the sauce and return the dish to the oven and bake for another 5 minutes.
14. Using oven mitts, remove the dish from oven and garnish with fresh parsley.

How To Make Alfredo Sauce:

In a small sauce pan melt butter. Add the fresh minced garlic and cook for 2-3 minutes over medium heat, pour in the cream. Once the creams begins to bubble, add the parmesan cheese and whisk until the cheese is completely melted. Whisk in the Italian seasoning and turn heat down to simmer.

Notes

• Homemade Alfredo sauce is super easy and fast to make but if you are really in a rush to get dinner on the table, you can use your favorite store bought Alfredo sauce.
• If you have 3 or 4 small pasta dishes, try assembling the sauce and shells as individual servings prior to baking.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1744Total Fat: 119gSaturated Fat: 70gTrans Fat: 2gUnsaturated Fat: 38gCholesterol: 429mgSodium: 3625mgCarbohydrates: 71gFiber: 5gSugar: 14gProtein: 99g

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