Copycat Olive Garden Giant Cheese Stuffed Shells with Dual Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
3
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Calories
1158 kcal
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Course
Main Course
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Cuisine
Italian
Copycat Olive Garden Giant Cheese Stuffed Shells with Dual Sauce
Description
Copycat Olive Garden Giant Cheese Stuffed Shells start by cooking jumbo pasta shells as the base. The filling consists of ricotta cheese, shredded Italian cheese blend, and egg whisked together to form a creamy mixture stuffed inside each shell. The dish is served with two sauces: marinara heated on the stovetop and an Alfredo sauce made by melting butter, cream, and Parmesan together until smooth.
Buttering and toasting breadcrumbs separately creates a toasted crunchy topping that can be sprinkled on the finished dish for texture contrast. The combination of the tomato-based marinara and the cheesy Alfredo offers each bite a mix of tangy and creamy flavors. The baked stuffed shells deliver a hearty, comforting pasta course.
The note suggests making extra pasta shells to account for any breakage during stuffing, ensuring sufficient quantity. Timing involves coordinating the stuffed shells with heated sauces and prepared crumbs for assembly before baking.
Ingredients
Toasted Breadcrumbs
- ¼ cup bread crumbs
- 2 teaspoons butter
Pasta Shells
- 15 jumbo pasta shells
Pasta Filling
- 2 cups ricotta cheese full fat
- 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 Parmesan Cheese shredded
Garnish
- 2 teaspoons parsley chopped, fresh
Instructions
- Preheat oven to 350 degrees.
Toasted Breadcrumbs
- Melt 2 teaspoons of butter in the microwave. Pour the melted butter over ¼ cup of breadcrumbs. Stir to combine.
- 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.
- Remove the breadcrumbs from the oven. Place the browned breadcrumbs in a small dish.
Pasta Shells
- Cook the pasta shells according to the package directions.
Pasta Sauce
- While the pasta is cooking, heat the marinara sauce on the stovetop in a medium-sized pot over medium-low heat.
Pasta Filling
- Make the filling by whisking the egg in a small bowl. Add the ricotta cheese and Italian cheese blend of cheese and stir to combine the cheese mixture.
Alfredo Sauce
- Place 3 ounces of butter, and 3 ounces of heavy cream in a small pot over medium-high heat.
- 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
- Stuff 15 shells with ricotta cheese filling.
- Pour 1 cup of sauce into the bottom of 3 pasta bowls or pie plates.
- Lay 5 stuffed shells on top of the marinara sauce in each of the bowls.
- Pour just enough alfredo sauce over the shells to partially cover them.
- Place the bowls or pie plates in the oven until the shells are heated through, about 20 minutes.
- Garnish with toasted breadcrumbs and chopped fresh parsley.
Notes
- Prepare extra pasta shells to replace any that break while stuffing.
- Toast buttered breadcrumbs until golden for a crunchy topping.
- Coordinate warming sauces to assemble and bake the stuffed shells promptly for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 1158 kcal
% Daily Value*
| Calories | 1158kcal | 58% |
| Carbohydrates | 57g | 19% |
| Protein | 50g | 100% |
| Fat | 83g | 128% |
| Saturated Fat | 51g | 255% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 319mg | 106% |
| Sodium | 2349mg | 98% |
| Potassium | 1153mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 3635IU | 73% |
| Vitamin C | 16mg | 18% |
| Calcium | 995mg | 100% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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