Giant Cheese Stuffed Shells Recipe (Olive Garden)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
8 servings (3 stuffed shells)
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Calories
384 kcal
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Course
Main Course
Giant Cheese Stuffed Shells Recipe (Olive Garden)
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A Giant Cheese Stuffed Shells Recipe filled with a delicious mix of Italian cheeses, nestled in marinara sauce and topped with creamy Alfredo with an optional crunchy breadcrumb topping! A copycat Olive Garden stuffed shells recipe.
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Ingredients
- 24 jumbo shells or 16 Super Jumbo shells
- 3 cups marinara sauce try making homemade
- 15 ounce ricotta cheese whole milk is best, if using low-fat, strain in fine mesh sieve before using
- 1/2 cup Parmesan Cheese fresh grated is best
- 1 cup mozzarella cheese shredded, fresh shredded is best
- 1 cup Provolone cheese shredded, or use smoked provolone or mozzarella
- 1 large egg beaten
- 1 teaspoon oregano or Italian seasoning
- 2-4 cloves garlic minced, or pressed
- 4-5 basil leaves chiffonade, chopped
- 1/4 cup parsley chopped
Alfredo Sauce Recipe or use quality jarred Alfredo (Optional)
- 4 tablespoons butter unsalted is preferred, reduce salt if using salted
- 3/4 cup whipping cream heavy cream
- 1 clove garlic minced, or replace with ¼ teaspoon garlic powder
- 1 cup Parmesan Cheese fresh grated is best
- 1/8 teaspoon nutmeg fresh grated is best, jarred may be used
- ⅛-¼ teaspoon kosher salt
- ⅛-¼ teaspoon black pepper
Crunchy Breadcrumbs (Optional)
- 1/4 cup Italian breadcrumbs or use regular, and stir in ½-1 teaspoon Italian seasoning
- 1 tablespoon butter
Instructions
- Preheat oven to 375°F/190°C.
- Cook Pasta: In a large pot, bring to boil salted water (usually about 2 tablespoons of kosher salt) and cook pasta according to package directions, stirring occasionally to keep shells from sticking.
- Reserve ½ cup of pasta water in case you need to thin your alfredo sauce. Then drain shells in a strainer and then prepare to stuff.
- Cheese Filling: In a large mixing bowl, lightly beat the egg, then add ricotta cheese, mozzarella, provolone, parmesan cheese, salt, pepper, garlic, chopped basil, oregano, and parsley and mix until combined.
- Stuff Shells: Using a tablespoon or a small cookie scoop, gently grab cooked shell and using the scoop or spoon stuff the shell, try not to overstuff. Set on a cookie sheet until all shells are filled.
- Bake Stuffed Shells: Place 2-3 cups of marinara sauce into the bottom of 9x13 inch casserole dish. Use, more if you like them really saucy, I like to reserve some for serving. Carefully nestle stuffed shells into the sauce, in a single layer. Sprinkle the remaining cheese over the tops.
- Cover with oil sprayed foil and bake for 30-40 minutes until hot and bubbly, if desired, broil 2-4 minutes for golden cheese.
If Making - Make Alfredo Sauce while shells are baking
- In a medium skillet or saucepan, add butter and melt, tossing the garlic in at the last minute, stirring constantly until fragrant.
- Over medium heat, add the heavy cream to the garlic butter mixture, stirring to combine, and bring to low simmer. Reduce heat to medium-low then stir in nutmeg (garlic powder, if not using fresh garlic), nutmeg, salt and pepper.
- Stir in grated parmesan cheese until melted and the sauce is thickened. Garnish with chopped parsley, take a taste and if needed stir in a little more salt.
Optional - Make Toasted Breadcumbs
- In a small skillet, over medium heat, melt butter and add seasoned breadcrumbs, stirring to coat, then stirring regularly. Watch closely as it can go from toasted to burned quickly.
To serve
- Drizzle a little Alfredo sauce over the tops of the baked shells, and sprinkle with some seasoned breadcrumbs and some chopped fresh parsley. I prefer to let people add their own Alfredo sauce, so will serve the Alfredo and the breadcrumbs on the side.
Equipments used:
Notes
- I try and add as much detail as I can to the recipe card, but there is much more information in the post.
- A quality store-bought Alfredo sauce may be used, but homemade Alfredo sauce takes minutes to make, and it’s SO worth it.
- A quality store-bought Alfredo sauce may be used, but homemade Alfredo sauce takes minutes to make, and it’s SO worth it.
- Store-bought marinara may also be used. Amp up the flavor by sautéing 2 cloves minced garlic in 1 tablespoon of hot olive oil, then add jarred marinara.
- Store-bought marinara may also be used. Amp up the flavor by sautéing 2 cloves minced garlic in 1 tablespoon of hot olive oil, then add jarred marinara.
- Storage
- Wrap cooled stuffed shells container in plastic wrap, aluminum foil or in an airtight container and refrigerate for up to 5 days.
- Make Ahead Jumbo Cheese Stuffed Shells
- Freezing Stuffed Shells
- parchment
- cookie sheet
- How to Cook Stuffed Shells from Frozen
- These directions work for Costco stuffed shells, frozen Olive Garden Stuffed Shells, or any other frozen stuffed shells you might have.
- For either freezing method, preheat the oven to 350°F/176°C. While it preheats, remove shells from the freezer and place them in an oven-safe baking dish if not already in one. If you haven't added marinara, do that now and nestle the frozen shells on top, sprinkling with a bit of mozzarella cheese if desired.
- Next, cover the dish with aluminum foil and slip the frozen shells into the oven. Use an oven-safe container to transfer from the freezer to the hot oven. Then, cook them for 40-60 minutes until the top is hot and bubbling!
- Variations & Substitutions
- Gluten-Free Stuffed Shells: the sauces and fillings are gluten-free, substitute with your favorite gluten-free giant shells, or use GF lasagna noodles instead and layer.
- the sauces and fillings are gluten-free, substitute with your favorite gluten-free giant shells, or use GF lasagna noodles instead and layer.
- Stuffed Shells with Meat: Add cooked, cooled meat, like cooked bulk Italian sausage, ground beef, ground pork, or chicken or turkey. Just mix the well-chopped, browned meat into the ricotta mixture before stuffing the shells. It would also be great with my Sausage and Peppers on the side.
- Add veggies | You can add fresh baby spinach, saute peppers, onions, zucchini and more to the cheese mixture if desired.
- Add even more flavor and sprinkle a spoonful of pesto over the top of the shells.
- Substitute the marinara with a cup of spaghetti sauce instead, use a quality spaghetti sauce, or make my Italian pasta sauce.
- Stuffed Shells with Vodka Sauce: YUM! Make my Vodka Sauce and substitute for the marinara and Alfredo sauce.
- Wrap cooled stuffed shells container in plastic wrap, aluminum foil or in an airtight container and refrigerate for up to 5 days.
- How to Reheat Stuffed Shells: Reheat the covered shells in a preheated 300°F/149°C oven for 15-20 minutes. You may also use the microwave to warm them or set the air fryer to 300°F and bake them for about 10 minutes
- Refrigerate | Assemble the entire recipe, ensuring all ingredients are cooled before, covering tightly with aluminum foil and placing in the fridge for up to 2 days. Bake as directed, adding 5-10 minutes, and be sure your pan can go from fridge to oven. I recommend removing the casserole dish from the fridge while preheating the oven.
- Freezer | Assemble the recipe as directed; cool completely. Then, seal the baking dish tightly with a sheet of aluminum foil and freeze. It also helps to label the top with a permanent marker, baking temp, and time so you remember what it is. Please take a look at the tips below for baking from frozen.
- Place unbaked stuffed shells on a parchment-lined cookie sheet and flash-freeze them for around an hour. Then, transfer the frozen shells to an airtight baggie or container and keep them in the freezer for up to 2 months. Or you can assemble the recipe with the marinara sauce and shells, sprinkling on some mozzarella cheese. Then, seal the baking dish tightly with a sheet of aluminum foil and freeze. It also helps to label the top with a permanent marker, baking temp, and time so you remember what it is. Make sure your sauce is cooled before freezing.
- Place unbaked stuffed shells on a parchment-lined cookie sheet and flash-freeze them for around an hour. Then, transfer the frozen shells to an airtight baggie or container and keep them in the freezer for up to 2 months.
- Or you can assemble the recipe with the marinara sauce and shells, sprinkling on some mozzarella cheese. Then, seal the baking dish tightly with a sheet of aluminum foil and freeze. It also helps to label the top with a permanent marker, baking temp, and time so you remember what it is. Make sure your sauce is cooled before freezing.
Nutrition Information
Show Details
Serving
1serving
Calories
384kcal
(19%)
Carbohydrates
26g
(9%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
193mg
(64%)
Sodium
844mg
(35%)
Potassium
490mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1298IU
(26%)
Vitamin C
9mg
(10%)
Calcium
427mg
(43%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (3 stuffed shells)
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 384kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 193mg | 64% |
| Sodium | 844mg | 35% |
| Potassium | 490mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1298IU | 26% |
| Vitamin C | 9mg | 10% |
| Calcium | 427mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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