Olive Garden Giant Cheese Stuffed Shells

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Olive Garden’s Giant Cheese Stuffed Shells are a tasty Italian treat you can make at home. These jumbo pasta shells are filled with a rich mix of ricotta and Italian cheese blend. They’re then topped with marinara and Alfredo sauces for a creamy, tangy flavor.

You can create this dish in about an hour using simple ingredients like pasta shells, cheese, and sauces. The recipe serves three people, with each serving packing a hearty 1,158 calories. It’s a filling meal that’s perfect for cheese lovers and pasta fans alike.

Exact Ingredients List

Here’s what you’ll need to make Olive Garden’s Giant Cheese Stuffed Shells at home. We’ll break down the ingredients for each component of the dish.

Ingredients

You’ll find a mix of common pantry staples and fresh ingredients in this recipe. Most items should be easy to find at your local grocery store. The star of the show is the jumbo pasta shells, which provide the perfect vessel for the cheesy filling.

Toasted Breadcrumbs

For the crispy topping, you’ll need:

• 1/4 cup bread crumbs
• 2 teaspoons butter

These simple ingredients create a golden, crunchy garnish that adds texture to your shells.

Pasta Shells

The main component of this dish is:

• 15 jumbo pasta shells

Look for the largest shells you can find to mimic Olive Garden’s version. Bigger shells hold more of the yummy cheese filling.

Pasta Filling

To make the creamy filling, gather:

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

Using full-fat ricotta gives the filling a rich, indulgent taste. The Italian cheese blend adds extra flavor and meltiness.

Pasta Sauce

For the base sauce, you’ll need:

• 24 ounces marinara sauce

You can use store-bought marinara to save time, or make your own if you prefer.

Alfredo Sauce

To create the creamy Alfredo topping, gather:

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

These three ingredients come together to make a quick, homemade Alfredo sauce that’s poured over the stuffed shells.

Garnish

For the finishing touch, you’ll need:

• 2 teaspoons chopped fresh parsley

Fresh parsley adds a pop of color and a hint of freshness to the rich, cheesy dish.

Instructions

Don’t be put off by the number of steps here — the final result is more than worth the effort:

1. Preheat the oven to 350°F.
2. Melt the butter and pour it over the breadcrumbs in a bowl. Stir to combine. 
3. Spread the buttered breadcrumbs on a baking sheet and bake until they begin to brown, about six minutes. Set aside to cool.
4. Cook shells as directed on the package. Drain and set aside to cool.
5. Meanwhile, warm the marinara sauce in a saucepan over medium-low heat.
6. Whisk the egg in a small bowl. Combine ricotta cheese and Italian cheese blend with the whisked egg. Set aside.
7. 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.
8. Stuff 15 cooled shells with the ricotta filling. 
9. Prepare an oven-safe pie plate, baking dish, or pasta bowl by pouring a cup of marinara sauce onto the bottom.
10. Pour alfredo sauce over the shells until partially covered.
11. Bake at 350°F until the shells are heated to 160°F, about 20 minutes.
12. Garnish with a sprinkling of toasted breadcrumbs and chopped parsley, basil, or oregano.

Possible Substitutes List & Recipe Variations

You can easily change up this Olive Garden copycat recipe. Here are some tasty options to try:

Cheese swaps:

• Replace ricotta with cottage cheese for a different texture
• Swap Italian blend for mozzarella or provolone
• Use Pecorino Romano instead of Parmesan

Sauce alternatives:

• Try vodka sauce or arrabbiata for a spicy kick
• Make a creamy tomato sauce by mixing marinara and Alfredo
• Use pesto sauce for a fresh, herby flavor

Filling add-ins:

• Mix in cooked spinach or kale for extra nutrients
• Add some crumbled Italian sausage for meat lovers
• Toss in some sun-dried tomatoes for a tangy twist

You can also try whole wheat pasta shells for a healthier option. For a gluten-free version, use gluten-free pasta and breadcrumbs.

Don’t like shells? Use cannelloni or manicotti tubes instead. They work just as well with this yummy filling.

Feel free to play around with herbs and spices too. Add some red pepper flakes for heat or fresh basil for extra Italian flair.

Tips, Tricks & Storing

Make sure to cook the pasta shells until they’re al dente. This keeps them from falling apart when you stuff them.

You can prep the shells ahead of time. Cook them, let them cool, and store in the fridge until you’re ready to stuff and bake.

To make stuffing easier, use a piping bag or a ziplock bag with the corner snipped off.

Don’t overstuff the shells. Leave some room for the cheese to expand as it heats up.

If you have leftover filling, freeze it for later use. It’ll keep well for up to 3 months.

Store any uneaten stuffed shells in an airtight container in the fridge. They’ll stay good for 3-4 days.

To reheat, place the shells in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes.

You can also freeze the baked shells for up to 3 months. Thaw overnight in the fridge before reheating.

Try mixing up the cheeses in the filling for different flavors. Mozzarella or fontina work great too!

For a pretty presentation, sprinkle some extra parmesan and chopped parsley on top before serving.