Giant Cheese Stuffed Shells Recipe (Olive Garden)
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 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)
Description
This recipe uses about 24 giant pasta shells filled with a richly blended cheese mixture consisting of ricotta (preferably whole milk), mozzarella, provolone, parmesan, fresh garlic, basil, oregano, parsley, and an egg to bind. The shells are cooked until tender and then stuffed without overfilling.
The stuffed shells are arranged in a casserole dish over 2-3 cups of marinara sauce and baked at 375°F until bubbly. The cheese filling melts and melds with the tomato sauce, giving a creamy, cheesy texture alongside the tender pasta. The recipe also suggests an optional Alfredo sauce made with butter, heavy cream, garlic, parmesan, nutmeg, and seasoning, adding richness when served.
These shells make a rich main dish and reheat well. Variations include adding cooked meat or vegetables to the filling. The recipe contains detailed instructions on freezing assembled or cooked shells and thawing or baking from frozen, including storage suggestions for lasting freshness up to several months.
Additional tips include substituting gluten-free pasta, amping store-bought sauces with fresh garlic sautéed in olive oil, and reheating in various kitchen appliances. The notes emphasize preparing parts ahead and proper storage to maintain quality.
Ingredients
- 24 pasta shells or 16 Super Jumbo shells, jumbo
- 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 chiffonade, chopped, leaves
- 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 breadcrumbs or use regular, and stir in ½-1 teaspoon Italian seasoning, Italian style
- 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.
Notes
- Homemade Alfredo sauce enhances flavor but quality store-bought sauces can be used for convenience.
- Store-bought marinara can be improved by sautéing garlic in olive oil before adding sauce.
- Assembled shells can be refrigerated up to 5 days or frozen up to 2 months; cover tightly to prevent freezer burn.
- Reheat covered shells in a 300°F oven or microwave until warmed through.
- Freeze unbaked stuffed shells on a parchment-lined sheet before transferring to airtight containers for best texture.
- Variations include adding cooked ground meat or vegetables to the cheese filling, or substituting gluten-free pasta shells.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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