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5.0 from 21 votes

Giant Cheese Stuffed Shells Recipe (Olive Garden)

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings (3 stuffed shells)
Calories: 384 kcal
Course: Main Course
Cuisine: Italian , American

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

    Cup of Yum
  1. Preheat oven to 375°F/190°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  1. In a medium skillet or saucepan, add butter and melt, tossing the garlic in at the last minute, stirring constantly until fragrant.
  2. 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.
  3. 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
  1. 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
  1. 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

  • 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

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

% 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.