Olive Garden Giant Cheese Stuffed Shells

This easy recipe lets you make Olive Garden’s famous Giant Cheese Stuffed Shells at home! Jumbo pasta shells are filled with a creamy ricotta and cheese mixture and then baked in marinara and Alfredo sauce. It’s cheesy, rich, and full of flavor—perfect for a comforting dinner!

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Ingredients Needed:

Toasted Breadcrumbs:

• ¼ cup bread crumbs
• 2 teaspoons butter

Pasta Shells:

• 15 jumbo pasta shells

Pasta Filling:

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

Pasta Sauce:

• 24 ounces marinara sauce

Alfredo Sauce:

• 4 ounces heavy cream
• 3 ounces butter
• 3 ounces shredded parmesan cheese

Garnish:

• 2 teaspoons chopped fresh parsley

How To Make Giant Cheese Stuffed Shells?

1. Toast the breadcrumbs: Melt butter and mix it with breadcrumbs. Spread on a baking sheet and bake at 350°F for 6–8 minutes until golden brown. Set aside.
2. Cook the pasta: Boil the jumbo shells according to the package directions. Drain and set aside.
3. Heat the marinara sauce: In a medium pot, warm the marinara sauce over medium-low heat.
4. Make the cheese filling: In a bowl, whisk the egg, then mix in ricotta and shredded cheese until well combined.
5. Prepare the Alfredo sauce: In a small pot, heat butter and heavy cream over medium-high heat. When it starts to bubble, stir in Parmesan cheese until melted. Reduce heat and let it simmer.
6. Stuff the shells: Fill each pasta shell with the ricotta mixture.
7. Assemble the dish: Pour 1 cup of marinara sauce into three oven-safe dishes. Place 5 stuffed shells in each dish and drizzle with Alfredo sauce.
8. Bake and serve: Bake at 350°F for about 20 minutes until heated through. Garnish with toasted breadcrumbs and fresh parsley.

Recipe Tips:

• Cook Extra Pasta Shells: Some shells may break while boiling, so cook a few extra to make sure you have enough for stuffing.
• Use Full-Fat Ricotta: Low-fat ricotta can be watery and affect the texture of the filling. Full-fat ricotta makes the filling creamy and rich.
• Let the Alfredo Sauce Simmer: Don’t rush the sauce—let it simmer on low heat so the cheese melts smoothly without clumping.
• Stuff the Shells Evenly: Fill each shell with the same amount of cheese mixture to ensure they cook evenly and stay creamy inside.
• Bake in Individual Dishes: Using small oven-safe dishes keeps the shells in place and prevents them from drying out while baking.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover stuffed shells cool to room temperature. Then, store them in an airtight container and refrigerate for up to 3 days.
• Freeze: Place the cooled stuffed shells in a single layer in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Place the shells in a skillet with a few spoonfuls of marinara sauce. Cover and heat on low for about 5–7 minutes until warmed through.

Nutrition Facts:

• Calories: 1158 kcal
• Total Fat: 83g
• Saturated Fat: 51g
• Cholesterol: 319mg
• Sodium: 2349mg
• Potassium: 1153mg
• Total Carbohydrate: 57g
• Dietary Fiber: 5g
• Sugars: 13g
• Protein: 50g