If you’re craving the comforting taste of Olive Garden’s Giant Cheese Stuffed Shells but don’t want to leave the house, you’re in luck. This copycat recipe allows you to recreate the magic of this beloved dish right in your own kitchen. You can enjoy this indulgent meal without the wait or the hefty bill. Get ready to savor the creamy, cheesy goodness of these Olive Garden-inspired stuffed shells!
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What Makes This Recipe Special
This Olive Garden copycat stands out from ordinary pasta dishes for several compelling reasons:
- Dual Sauce Experience: The combination of rich marinara and creamy alfredo creates a flavor complexity rarely found in home-cooked meals
- Restaurant-Quality Results: Simple techniques yield impressive results that rival the original
- Make-Ahead Friendly: Components can be prepared in advance for easy assembly
- Customizable Base Recipe: Easy to adapt with add-ins like spinach or protein options
- Impressive Presentation: The oversized shells create a dramatic visual appeal on any dinner table
While they may look intimidating, these giant stuffed shells are surprisingly straightforward to make in your kitchen. Perfect for busy weeknights or when you want a comforting pasta dish that feels special.
Ingredients
Here’s what you’ll need to produce the big flavors and hearty sustenance of this classic dish. You can find all of them at regular grocery stores.
- Regular or Italian-style Breadcrumbs – Create a toasted, crunchy garnish that contrasts with the soft pasta and creamy filling
- Butter – Adds richness to both the breadcrumb topping and alfredo sauce while helping create proper sauce texture
- Jumbo Pasta Shells – Provide the perfect vessel for holding generous amounts of filling and sauce
- Full-fat Ricotta Cheese – Creates the creamy, luxurious base for the filling with its mild, slightly sweet flavor
- Italian Blend Shredded Cheese – Adds depth of flavor and that essential stretchy cheese pull to the filling
- Egg – Acts as a binder to help the filling hold together during baking
- Marinara Sauce – Provides bright, tangy tomato flavor that balances the rich cheese components
- Heavy Whipping Cream – Creates the silky base for the Alfredo sauce, adding luxurious mouthfeel
- Shredded Parmesan Cheese – Brings savory, nutty flavor to the Alfredo sauce and helps it thicken properly
- Fresh Parsley – Adds bright color and fresh herbal notes that cut through the richness of the dish
Ingredient substitutions and recipe variations
If you don’t have some of the ingredients on hand or want to change things up a bit, try these helpful substitutions:
- Switch out the shells for manicotti instead. Filling any type of cooked pasta is a ton of work.
- Add spinach. Thaw some frozen chopped spinach, drain it, and squeeze out the liquid. Stir in about ½ cup into the ricotta filling.
- Love garlic? Add a couple of finely chopped garlic cloves or some garlic powder to the alfredo sauce or marinara sauce.
- Make things easier by using lasagna noodles instead! To make, boil the lasagna noodles according to the package or opt for no-boil lasagna noodles to save a step. Assemble the dish by coating the bottom of a 13 x 9 baking pan with a layer of marinara sauce to keep the noodles from sticking. Lay down a layer of lasagna noodles, then spread the cheese mixture on top and cover the cheese with the rest of the noodles. Pour the Alfredo sauce over the noodles and bake in the oven as directed.
- Add a little bit of meat. Serve a few meatballs or sliced Italian sausages alongside these Olive Garden Stuffed Shells for extra protein and a whole lot of flavor! You can also use a meat sauce with ground beef or Italian sausage instead of marinara sauce to integrate it directly into your meal.
How to Make Olive Garden Giant Cheese Stuffed Shells
Don’t be put off by the number of steps here — the final result is more than worth the effort:
- Preheat the oven to 350°F.
- Melt the butter and pour it over the breadcrumbs in a bowl. Stir to combine.
- Spread the buttered breadcrumbs on a baking sheet and bake until they begin to brown, about six minutes. Set aside to cool.
- Cook shells as directed on the package. Drain and set aside to cool.
- Meanwhile, warm the marinara sauce in a saucepan over medium-low heat.
- Whisk the egg in a small bowl. Combine ricotta cheese and Italian cheese blend with the whisked egg. Set aside.
- Add the butter and cream to a small pan or skillet and heat over medium-high. When it begins to bubble, add the parmesan and stir until the cheese has melted. Reduce the heat to medium-low and simmer. Taste and season with black pepper if desired.
- Stuff 15 cooled shells with the ricotta filling.
- Prepare an oven-safe pie plate, baking dish, or pasta bowl by pouring a cup of marinara sauce onto the bottom.
- Pour alfredo sauce over the shells until partially covered.
- Bake at 350°F until the shells are heated to 160°F, about 20 minutes.
- Garnish with a sprinkling of toasted breadcrumbs and chopped parsley, basil, or oregano.
Copycat Olive Garden Giant Cheese Stuffed Shells
Jumbo pasta shells are filled with a creamy ricotta mixture, then baked in a delightful combination of rich marinara and velvety alfredo sauce.
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Servings: 3
Calories: 1158kcal
Ingredients
Toasted Breadcrumbs
- ¼ cup bread crumbs
- 2 teaspoons butter
Pasta Filling
- 2 cups full fat ricotta cheese
- 1 cup Italian blend shredded cheese
- 1 egg
Alfredo Sauce
- 4 ounces heavy cream
- 3 ounces butter
- 3 ounces shredded parmesan cheese
Garnish
- 2 teaspoons chopped fresh parsley
Instructions
Toasted Breadcrumbs
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Melt 2 teaspoons of butter in the microwave. Pour the melted butter over ¼ cup of breadcrumbs. Stir to combine.
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Spread out the buttered breadcrumbs on a baking sheet and place in the hot oven for about 6 to 8 minutes or until the breadcrumbs begin to brown.
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Remove the breadcrumbs from the oven. Place the browned breadcrumbs in a small dish.
Alfredo Sauce
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Place 3 ounces of butter, and 3 ounces of heavy cream in a small pot over medium-high heat.
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When the cream begins to bubble, add the parmesan and stir until the cheese has melted. Reduce the heat to low and simmer the mixture.
To Assemble the Dish
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Stuff 15 shells with ricotta cheese filling.
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Pour 1 cup of sauce into the bottom of 3 pasta bowls or pie plates.
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Lay 5 stuffed shells on top of the marinara sauce in each of the bowls.
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Pour just enough alfredo sauce over the shells to partially cover them.
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Place the bowls or pie plates in the oven until the shells are heated through, about 20 minutes.
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Garnish with toasted breadcrumbs and chopped fresh parsley.
Notes
You may want to cook extra pasta shells just in case any break while stuffing them.
Nutrition
Calories: 1158kcal | Carbohydrates: 57g | Protein: 50g | Fat: 83g | Saturated Fat: 51g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 2349mg | Potassium: 1153mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3635IU | Vitamin C: 16mg | Calcium: 995mg | Iron: 5mg
Ingredient substitutions and recipe variations
If you don’t have some of the ingredients on hand or want to change things up a bit, try these helpful substitutions:
- Add a little bit of meat. Serve a few meatballs or sliced Italian sausages alongside these Olive Garden Stuffed Shells for extra protein and flavor! You can also use a meat sauce with ground beef or Italian sausage instead of marinara sauce to integrate it directly into your meal. How to serve Giant Cheese Stuffed Shells
- Switch out the shells for manicotti instead. Filling any cooked pasta is a ton of work.
- Add spinach. Thaw some frozen chopped spinach, drain it, and squeeze out the liquid. Stir in about ½ cup of the ricotta filling.
- Love garlic? Add a couple of finely chopped garlic cloves or some garlic powder to the Alfredo sauce or marinara sauce.
- Make things easier by using lasagna noodles instead! To make, boil the lasagna noodles according to the package or choose no-boil ones to save a step. Assemble the dish by coating the bottom of a 13 x 9 baking pan with a layer of marinara sauce to keep the noodles from sticking. Lay down a layer of lasagna noodles, then spread the cheese mixture on top and cover the cheese with the rest of the noodles. Pour the Alfredo sauce over the noodles and bake in the oven as directed.
Stuffed shells are undoubtedly among the most filling and substantial pasta dishes. They work well as a main course when serving multiple shells per person, while a single shell or two can be a perfect pasta dish for a multi-course Italian feast.
What goes well with them
The richness of the cheesy filling and tomato-heavy sauce that make up stuffed shells are ideally complemented with a fresh companion. This can include a house salad with a herby vinaigrette or veggies like asparagus, broccoli, carrots, zucchini, and more. Or, tuck into a carb-lover’s paradise with a serving of garlic bread or Italian breadsticks.
Don’t forget a delicious beverage to round out your meal. Red or white wine go well with pasta, though a hoppy IPA also works with this dish. For non-alcoholic options, sparkling water or seltzer is an excellent choice.
Storage and Reheating Instructions
Refrigerator Storage
- Store cooled leftovers in an airtight container for up to 3 days
- Keep sauce and shells separate if possible to prevent soggy pasta
- Always allow food to cool to room temperature before refrigerating
Freezer Storage
- For best results, freeze unbaked stuffed shells without sauce
- Arrange prepared shells on a parchment-lined baking sheet and freeze until solid
- Transfer frozen shells to airtight containers or freezer bags
- Store frozen shells for up to 2 months
- Alternatively, freeze fully assembled dish (before baking) for up to 1 month
Reheating From Refrigerated
- Preheat oven to 350°F (175°C)
- Place leftovers in an oven-safe dish
- Add a splash of water or extra sauce to prevent drying
- Cover with foil and bake for 15-20 minutes until heated through
- For smaller portions, microwave on medium power in 1-minute intervals until hot
Reheating From Frozen
- If reheating a frozen assembled dish, bake covered at 350°F for 30 minutes, then uncovered for 10-15 minutes more
- Thaw frozen unbaked shells overnight in the refrigerator
- Proceed with the sauce and baking as directed in the original recipe
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Check out my easy Italian recipes and the best Olive Garden pasta recipes here on CopyKat!
