Giant Cheese Stuffed Shells – Easy Olive Garden Copycat

This homemade Giant Cheese Stuffed Shells recipe is loaded with creamy ricotta, melty cheese, and topped with both marinara and Alfredo for a cozy, restaurant-style meal. It’s simple, satisfying, and comes together in under an hour. Perfect for when you want something warm and filling without overthinking dinner.

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Quick Summary

• Prep time: 20 mins
• Cook time: 20 mins
• Flavor: cheesy, creamy, layered
• Great for: low-effort dinners, cheesy resets, cold nights in

Why I Like This Recipe

I didn’t plan this one. Just stared at some pasta shells long enough and eventually got inspired. It’s easy to throw together, it’s cheesy in like… every possible way, and yeah, it hit the spot.

Ingredients

Toasted Breadcrumbs:

• ¼ cup plain breadcrumbs
• 2 tsp butter

Pasta Shells:

• 15 jumbo shells (plus a few extra in case some break)

Cheese Filling:

• 2 cups full-fat ricotta
• 1 cup shredded Italian blend cheese
• 1 large egg

Marinara Sauce:

• 24 oz jarred or homemade marinara

Alfredo Sauce:

• 4 oz heavy cream
• 3 oz butter
• 3 oz shredded Parmesan

Garnish:

How To Make Giant Cheese Stuffed Shells 

1. Toast breadcrumbs: Melt butter, toss in breadcrumbs, and toast in a skillet (or bake 6–8 mins at 350°F). Set aside for later.
2. Boil shells: Cook jumbo shells per package. Drain gently. Don’t let them rip if you can help it.
3. Warm marinara: Heat marinara over low in a small pot while everything else comes together.
4. Make the filling: Mix ricotta, egg, and shredded cheese until creamy and thick. Nothing fancy here — just stir it well.
5. Whip up Alfredo: Melt butter with cream. When hot, whisk in Parmesan. Keep it on low so it doesn’t split.
6. Assemble: Spoon filling into each shell. Spread marinara in the bottom of a baking dish. Nestle shells on top. Drizzle with Alfredo sauce.
7. Bake: Bake at 350°F for 20 mins. Top with toasted breadcrumbs and parsley before serving.

Tips for Success

• Cook extra shells — a few will rip. It’s just how it goes.
• Use full-fat ricotta — it’s creamier and holds up better.
• Chill the Alfredo slightly if it’s too runny — makes for a better drizzle.
• Don’t skip the breadcrumbs. They add crunch and contrast.
• Smaller dishes = less sliding around. Bonus points for cuteness.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for 3 days. Let them cool first.
• Freezer: Freeze in a single layer. Once solid, stack ‘em up. Good for up to 2 months.
• Reheat: Skillet with a splash of marinara + lid on low. Or oven at 300°F. Microwave works, but might get rubbery.

Frequently Asked Questions

• Can I make this ahead of time?
  Yep. Stuff the shells, cover, and refrigerate. Bake when ready.
• Can I use store-bought Alfredo?
  Sure — homemade is better, but no judgment.
• Do I have to use ricotta?
  It’s kinda the main deal, but cottage cheese works in a pinch.
• What size baking dish?
  You can do three small ones or one large (like 9×13″).
• How do I keep the shells from ripping?
  Undercook by a minute and handle gently. A slotted spoon helps too.

Common Mistakes and How to Dodge Them

• Overcooking the pasta: Makes it tear and collapse. Slightly underdone is best — it’ll keep cooking in the oven.
• Skipping the breadcrumbs: They seem optional, but they’re not. Adds texture and balance.
• Overfilling the shells: Tempting, I know. But too much and they’ll split open. Use a spoon or piping bag for even amounts.
• Cold cheese filling: Room temp spreads easier. Cold filling clumps and rips pasta.
• Alfredo curdling: Happens if the heat’s too high. Keep it low, stir gently, and don’t walk away.

Nutrition Facts (Per Serving)

• Calories: 1158 kcal
• Total Fat: 76g
• Saturated Fat: 41g
• Cholesterol: 245mg
• Sodium: 1230mg
• Potassium: 560mg
• Total Carbohydrate: 70g
• Dietary Fiber: 5g
• Sugars: 9g
• Protein: 40g

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