Olive Garden Giant Cheese Stuffed Shells: Easy Restaurant-Quality Pasta at Home

The first time I recreated these giant stuffed shells at home, my family couldn’t believe they weren’t from the restaurant. There’s something magical about breaking through that perfectly baked shell into the creamy ricotta filling, all while dragging each bite through the combination of rich marinara and velvety alfredo sauce. It’s become our special Friday night tradition – restaurant quality without the wait or the bill!

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What Makes This Recipe Special

This Olive Garden copycat stands out from ordinary pasta dishes for several compelling reasons:

• Dual Sauce Experience: The combination of rich marinara and creamy alfredo creates a flavor complexity rarely found in home-cooked meals
• Restaurant-Quality Results: Simple techniques yield impressive results that rival the original
• Make-Ahead Friendly: Components can be prepared in advance for easy assembly
• Customizable Base Recipe: Easy to adapt with add-ins like spinach or protein options
• Impressive Presentation: The oversized shells create a dramatic visual appeal on any dinner table

While they may look intimidating, these giant stuffed shells are surprisingly straightforward to make in your kitchen. Perfect for busy weeknights or when you want a comforting pasta dish that feels special.

Ingredients

Here’s what you’ll need to produce the big flavors and hearty sustenance of this classic dish. You can find all of them at regular grocery stores.

• Regular or Italian-style Breadcrumbs – Create a toasted, crunchy garnish that contrasts with the soft pasta and creamy filling
• Butter – Adds richness to both the breadcrumb topping and alfredo sauce while helping create proper sauce texture
• Jumbo Pasta Shells – Provide the perfect vessel for holding generous amounts of filling and sauce
• Full-fat Ricotta Cheese – Creates the creamy, luxurious base for the filling with its mild, slightly sweet flavor
• Italian Blend Shredded Cheese – Adds depth of flavor and that essential stretchy cheese pull to the filling
• Egg – Acts as a binder to help the filling hold together during baking
• Marinara Sauce – Provides bright, tangy tomato flavor that balances the rich cheese components
• Heavy Whipping Cream – Creates the silky base for the Alfredo sauce, adding luxurious mouthfeel
• Shredded Parmesan Cheese – Brings savory, nutty flavor to the Alfredo sauce and helps it thicken properly
• Fresh Parsley – Adds bright color and fresh herbal notes that cut through the richness of the dish

Ingredient substitutions and recipe variations

If you don’t have some of the ingredients on hand or want to change things up a bit, try these helpful substitutions:

• Switch out the shells for manicotti instead. Filling any type of cooked pasta is a ton of work.
• Add spinach. Thaw some frozen chopped spinach, drain it, and squeeze out the liquid. Stir in about ½ cup into the ricotta filling.
• Love garlic? Add a couple of finely chopped garlic cloves or some garlic powder to the alfredo sauce or marinara sauce.
• Make things easier by using lasagna noodles instead! To make, boil the lasagna noodles according to the package or opt for no-boil lasagna noodles to save a step. Assemble the dish by coating the bottom of a 13 x 9 baking pan with a layer of marinara sauce to keep the noodles from sticking. Lay down a layer of lasagna noodles, then spread the cheese mixture on top and cover the cheese with the rest of the noodles. Pour the Alfredo sauce over the noodles and bake in the oven as directed.
• Add a little bit of meat. Serve a few meatballs or sliced Italian sausages alongside these Olive Garden Stuffed Shells for extra protein and a whole lot of flavor! You can also use a meat sauce with ground beef or Italian sausage instead of marinara sauce to integrate it directly into your meal. 

How to Make Olive Garden Giant Cheese Stuffed Shells

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.

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.

Ingredient substitutions and recipe variations

If you don’t have some of the ingredients on hand or want to change things up a bit, try these helpful substitutions:

• Add a little bit of meat. Serve a few meatballs or sliced Italian sausages alongside these Olive Garden Stuffed Shells for extra protein and flavor! You can also use a meat sauce with ground beef or Italian sausage instead of marinara sauce to integrate it directly into your meal. How to serve Giant Cheese Stuffed Shells
• Switch out the shells for manicotti instead. Filling any cooked pasta is a ton of work.
• Add spinach. Thaw some frozen chopped spinach, drain it, and squeeze out the liquid. Stir in about ½ cup of the ricotta filling.
• Love garlic? Add a couple of finely chopped garlic cloves or some garlic powder to the Alfredo sauce or marinara sauce.
• Make things easier by using lasagna noodles instead! To make, boil the lasagna noodles according to the package or choose no-boil ones to save a step. Assemble the dish by coating the bottom of a 13 x 9 baking pan with a layer of marinara sauce to keep the noodles from sticking. Lay down a layer of lasagna noodles, then spread the cheese mixture on top and cover the cheese with the rest of the noodles. Pour the Alfredo sauce over the noodles and bake in the oven as directed.

Stuffed shells are undoubtedly among the most filling and substantial pasta dishes. They work well as a main course when serving multiple shells per person, while a single shell or two can be a perfect pasta dish for a multi-course Italian feast. 

What goes well with them

The richness of the cheesy filling and tomato-heavy sauce that make up stuffed shells are ideally complemented with a fresh companion. This can include a house salad with a herby vinaigrette or veggies like asparagus, broccoli, carrots, zucchini, and more. Or, tuck into a carb-lover’s paradise with a serving of garlic bread or Italian breadsticks. 

Don’t forget a delicious beverage to round out your meal. Red or white wine go well with pasta, though a hoppy IPA also works with this dish. For non-alcoholic options, sparkling water or seltzer is an excellent choice. 

Storage and Reheating Instructions

Refrigerator Storage

• Store cooled leftovers in an airtight container for up to 3 days
• Keep sauce and shells separate if possible to prevent soggy pasta
• Always allow food to cool to room temperature before refrigerating

Freezer Storage

• For best results, freeze unbaked stuffed shells without sauce
• Arrange prepared shells on a parchment-lined baking sheet and freeze until solid
• Transfer frozen shells to airtight containers or freezer bags
• Store frozen shells for up to 2 months
• Alternatively, freeze fully assembled dish (before baking) for up to 1 month

Reheating From Refrigerated

1. Preheat oven to 350°F (175°C)
2. Place leftovers in an oven-safe dish
3. Add a splash of water or extra sauce to prevent drying
4. Cover with foil and bake for 15-20 minutes until heated through
5. For smaller portions, microwave on medium power in 1-minute intervals until hot

Reheating From Frozen

• If reheating a frozen assembled dish, bake covered at 350°F for 30 minutes, then uncovered for 10-15 minutes more
• Thaw frozen unbaked shells overnight in the refrigerator
• Proceed with the sauce and baking as directed in the original recipe

More Olive Garden copycat recipes

• Olive Garden Breadsticks Recipe
• Olive Garden Italian Dressing Recipe
• Olive Garden Salad Recipe
• Olive Garden Minestrone Soup
• Olive Garden Zuppa Toscana Recipe
• Olive Garden Lemon Cake
• Olive Garden Tiramisu
• Blue Hawaiian Drink
• Italian Margarita

Favorite Italian recipes

• Baked Ziti with Meat
• Chicken Romano
• Penne Alla Vodka
• Red Clam Sauce

Check out my easy Italian recipes and the best Olive Garden pasta recipes here on CopyKat!