Discover the ultimate copycat Olive Garden stuffed shells recipe – giant cheese-stuffed shells brimming with Italian cheeses, marinara sauce, and creamy Alfredo, topped with optional crunchy breadcrumbs. Rave-worthy taste awaits!
A perfect vegetarian copycat recipe of Olive Garden’s giant cheese stuffed shells, one of their most popular pasta dishes and one that will become a favorite for your busy weeknights too.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
What are Giant Cheese Stuffed Shells?
- Giant stuffed shells are a popular Italian-American dish, similar to manicotti or cannelloni, made by filling large pasta shells (called conchiglie) with a mixture of ingredients, typically cheese, meat, and vegetables.
- Enjoy stuffed shells as a main course or a side dish at family gatherings and celebrations. When prepared in advance and baked just before serving, it makes a convenient and delicious option for entertaining guests.
I grew up making jumbo stuffed shells with my family and figured it was high time I posted our fantastic and easy recipe. And since so many love the Olive Garden version, I also wanted to provide tips for making this copycat recipe.
Have no fear; this is a traditional stuffed shell recipe using authentic Italian ingredients; you will love them!
Tips for Two
This Olive Garden stuffed shells recipe makes about eight servings. Cut the recipe in half, or simply make the whole thing, and divide. I’ll show you how later in the post, freeze the stuffed shells individually, or in the sauce, then they are ready when you are!
Simple Ingredients for Giant Cheese Stuffed Shells
- Pasta shells | This recipe requires about 24 jumbo pasta shells or around 16 giant pasta shells. And yes, there are two sizes of jumbo; I could not find super jumbo shells for the life of me. As long as they are large, you should be fine!
- Marinara sauce | Make an easy homemade marinara sauce or use a good quality store-bought Marinara.
- Ricotta cheese | I used thick whole milk Ricotta cheese! If using low-fat ricotta, dump cheese into a fine mesh strainer placed over a bowl, and let it strain while you prep the rest of the ingredients.
- Parmesan cheese | Freshly grated parmesan cheese is best. Don’t use the green can or jar of parmesan. A grated block of parmesan cheese will melt and mix into the rest of the cheese much better than pre-grated.
- Mozzarella | Again, it’s best to freshly shred the mozzarella cheese to make a smooth, melty, and cheesy filling.
- Provolone cheese | Add freshly grated provolone cheese or smoked mozzarella to the cheese mixture for a more distinct flavor. If desired, you may replace all the individual cheeses with a few handfuls of shredded Italian cheese blend.
- Egg | Adding an egg to the cheese filling helps bind the cheeses together and bakes into an almost fluffy texture.
- Garlic | Minced garlic cloves are an optional addition.
- Fresh herbs | Add refreshing and earthy notes to the shell filling by incorporating chopped fresh basil leaves and parsley. If preferred, you may use a pinch of dried basil and a couple of spoonfuls of dried parsley.
Get the full recipe in the recipe card below.
Optional Toppings for Olive Garden Stuffed Shells Recipe
For that authentic Olive Garden-style stuffed shells dish, add the buttery breadcrumb topping and creamy Alfredo sauce.
Bread Crumb Topping Ingredients
Breadcrumbs & Butter | Italian seasoned breadcrumbs, you may also mix plain breadcrumbs or Panko, tossing in 1 teaspoon of Italian seasoning.
Homemade Alfredo Sauce Ingredients
Make the complete recipe for my Alfredo sauce and freeze it for another meal – cook once, eat twice!
You will need butter, heavy whipping cream, Garlic, Parmesan cheese, Nutmeg, Salt, and Pepper to make your own creamy Alfredo sauce.
How to Make Olive Garden Giant Cheese Stuffed Shells Recipe
Step 1 | Preheat and cook pasta
Start by preheating the oven to 375°F (190° C) so it’s ready for the jumbo cheese stuffed shells Olive Garden style.
Next, cook the pasta shells. Take out a large pot and add cold water and about two tablespoons (yes, tablespoons) of kosher salt. Once rapidly boiling, carefully add the box of pasta and cook according to the package directions, al dente. Remember to stir frequently, so the pasta doesn’t stick.
Reserve ½ cup of pasta water to thin your sauces if needed when the pasta is fully cooked. Then, drain the shells into a large strainer. If not using shells right away, after draining, return shells to the pan, covering shells in lukewarm or cool water to the pot of shells to keep them from sticking.
- If not using shells right away, after draining, return shells to the pan, covering shells in lukewarm or cool water to keep them from sticking.
- You do not need to heat the jarred sauce; it might take an extra minute or two in the oven.
Step 2 | Make the cheese filling
Take out a large bowl, crack one egg into the bowl, and lightly beat. Next, add ricotta cheese, mozzarella, provolone, parmesan cheese, salt, pepper, garlic (if using), chopped basil, and parsley. Mix the filling ingredients until thoroughly combined.
Step 3 | Stuff and bake the shells
Very gently, grab one cooked shell and hold it in the palm of your hand. If you cooked them al dente, they should only break on you if you overstuff them. Use a tablespoon or a small cookie scoop to stuff the shell carefully. Then, set the shell on a cookie sheet and continue until all the shells are filled with the cheese and herb mixture.
Next, pour about two or three cups of marinara sauce into the bottom of the 9×13-inch casserole dish (or split between dishes if you are dividing and freezing). If you like extra saucy stuffed shells, use more marinara sauce. Or use the remaining sauce to add when serving the shells. Then, carefully nestle the stuffed shells into the sauce in a single layer and sprinkle them with the remaining cheese.
Cover the oven-safe dish with oil-sprayed foil and bake for 30-40 minutes until the shells are hot and bubbly! Then, broil for a couple more minutes for golden cheese—YUM!
Step 4 | Make the Alfredo Sauce
While your giant cheese stuffed shells bake, make your creamy Alfredo if using.
Add butter to a medium skillet or medium saucepan over medium-low heat. Once melted, toss the garlic in, constantly stirring until it’s fragrant. If you use garlic powder rather than fresh garlic cloves, just melt the butter and move to the next step, adding the garlic powder later.
Next, add the heavy cream to the garlic-butter mixture. Stir or whisk to combine the ingredients and bring to a low simmer, not a boil. Then, reduce heat to low and stir in the nutmeg, salt, pepper, and garlic powder if you’re not using fresh garlic.
Then, sprinkle on the freshly grated parmesan cheese and stir into the cream mixture until smooth.
Finally, garnish your from-scratch Alfredo sauce with chopped parsley. Remember to taste the creamy sauce and make any adjustments, like stirring in more salt.
Step 5 | Make toasted breadcrumbs (optional)
The Alfredo sauce and crunchy breadcrumbs are Olive Garden’s signature touch, taking this easy stuffed shells recipe to the next level.
Place a small skillet over medium heat, adding a tablespoon of butter. Next, add the seasoned breadcrumbs, stirring to coat with butter thoroughly. Continue stirring occasionally and watch the bread crumbs turn to a golden brown. Keep a close eye on the toasting breadcrumbs, or they may burn quickly! Remove from heat until ready to use.
Step 6 | Serve
Remove the baked shells in the marinara sauce from the oven, drizzle them with a little Alfredo sauce, sprinkle on the seasoned breadcrumbs, and add a pinch of chopped fresh parsley—That’s it! Now, you can enjoy your favorite restaurant meal, made entirely in your own kitchen!
Fresh Tips
- You can use a quality store-bought Alfredo sauce if you like. However, Alfredo sauce takes minutes to make, and it’s SO worth it!
- If preferred, serve Alfredo sauce and breadcrumbs on the side, allowing guests to drizzle as desired.
- Because it is common for pasta shells to break or tear as they bake or when you stuff them, I always suggest you cook 6-8 more than you need.
- If not using shells immediately, add lukewarm water to the pot of shells (after draining) to keep them from sticking.
If you’re a fan of Olive Garden, try my other Olive Garden copycats, 3 ingredient Olive Garden Chicken, and creamy Steak Fettucine Alfredo (fancy looking, but easy).
And a few more popular copycat recipes, my Orange Scones, Crumbl Cookie Copycat Recipe, and this Cracker barrel hashbrown casserole crockpot – see all Copycat Recipes.
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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.
- Stuffed Shells with Meat: To make this dish heartier, add some meat, like cooked bulk Italian sausage, ground beef, pork, or chicken. Just mix the cooled browned meat into the ricotta mixture before stuffing the shells. It would also be great with my Sausage and Peppers on the side.
- Add even more flavor and sprinkle a spoonful of pesto without nuts over the top of the shells.
- Add veggies | You can add fresh baby spinach, sauteed peppers, onions, zucchini, and more to the cheese mixture if desired.
- Substitute the Italian marinara sauce recipe with a cup of spaghetti sauce instead, use a quality spaghetti sauce, or make my Italian authentic spaghetti sauce.
- Stuffed Shells with Vodka Sauce: YUM! Make my Vodka Sauce and substitute for the marinara and Alfredo sauce.
Make Ahead Jumbo Cheese Stuffed Shells
Refrigerate | Assemble the entire recipe, ensuring all ingredients are cooled before. Cover tightly with aluminum foil and place 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.
Storage Tips
Refrigerate Leftovers: First, allow the shells to cool completely before storing them in the refrigerator. Then, wrap them in plastic wrap, with aluminum foil, or in an airtight container and store them in the fridge for up to five days!
How to Reheat Stuffed Shells
Reheat the covered shells in a preheated 300°F (150° C) oven for 15-20 minutes. You may also warm them in the microwave or set the air fryer to 300 degrees and bake them for about 10 minutes.
Microwave Pro Tip
When reheating in the microwave, I recommend sprinkling a tablespoon of water over the top and covering it with a microwave cover or a paper towel.
Can you freeze cooked stuffed shells?
Yes! I do this all the time for our small family. Three easy methods will help you freeze cooked (and uncooked) stuffed shells:
- Freeze Cooked Stuffed Shells: Bake and cool completely stuffed shells, wrap well in plastic wrap and then again in aluminum foil. Write contents on foil, freeze for up to 2 months. To bake from frozen, remove plastic wrap and recover with foil, bake as directed, for about 15-20 minutes longer.
- 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.
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 (175° 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!
Frequently Asked Questions
Yes, and it’s a beautiful presentation. Just be careful if you plan to broil to brown the cheese on top; most glass casseroles are only safe to 475°F (245° C), so instead of broiling, remove foil and bake for the final minutes 3-5 minutes at 475° F.
They are common, usually in your grocery store on the pasta aisle.
Be sure to drain the cooked jumbo shells well in a colander, giving the strainer a few shakes to get the water out.
They needed to be cooked longer. The next time you make the recipe, follow the instructions on your package and cook to al dente.
Al dente, directly translated from Italian, means “to the tooth.” Simply put, the pasta should still be firm, yet soft, not mushy when bitten.
What sides go well with Olive Garden Stuffed Shells Recipe
Rich and cheesy, stuffed shells are pretty much a meal in themselves, however; here are a few ideas to serve alongside this Italian classic. Check out all of my easy side dishes here.
Easy Italian Baked Ricotta Cheese Dip Recipe
This Baked Ricotta Dip is the ultimate hot dip. Ready in just 30 minutes, you’ll dive into creamy ricotta cheese dip goodness.
A bruschetta tomato topping, takes it, over the top!
Air Fryer Asparagus Recipe
This Air fryer asparagus recipe is a healthier and easier way to prepare garden fresh asparagus. A fresh and healthy veggie side dish with simple seasonings for amazing flavor and beautiful presentation.
Easy Crispy Oven Roasted Sweet Potatoes and Broccoli
Ready in about 30 minutes, these healthy crispy Roasted Sweet Potatoes and Broccoli is a game-changer for weeknight meals or healthy holiday side.
What desserts go well with Stuffed Shells
Because a good Italian dessert should be served with this beautiful, fancy meal, find a few of my favorites below, but be sure to explore all of our desserts.
Italian Pizzelle Cookies Recipe
Start a new tradition this year and make these unique and favorite Pizzelle cookies! These vanilla butter waffle cookies will be perfect on your Christmas cookie tray this year.
Italian Pizzelle Cookies are thin, crisp, waffle-like cookies with holiday flavor and lightly dusted with powdered sugar. They make great gifts too!
Strawberry Shortcake Ice Cream
An easy no-churn Strawberry Shortcake Ice Cream with the iconic flavors of a Good Humor Strawberry Shortcake Bar. A vanilla ice cream base with strawberry jello, fresh strawberries, and pound cake!
Plus how to make into a strawberry shortcake ice cream cake! YUM!
Italian Lemon Ricotta Cake Recipe
Indulge in the exquisite flavors of our Italian Lemon Ricotta Cake. Savor the perfect blend of Italian cheesecake goodness in every bite. The essence of Italy is in this delightful ricotta cake.
Easily adapt to be gluten-free and low-carb!
Italian Tiramisu Recipe
Traditional Tiramisu is an Italian dessert recipe with layers of mascarpone custard, whipped cream, layered between rum and espresso soaked ladyfingers.
Please do not be intimidated by stuffed shells; they are much easier than you might think, and using a small spoon or cookie scoop makes stuffing them even easier.
I hope you loved this Olive Garden Stuffed Shells Recipe — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!
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Giant Cheese Stuffed Shells Recipe (Olive Garden)
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Print Pin Save RateIngredients
- 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
- ½ 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
- ¼ cup parsley chopped
Alfredo Sauce Recipe or use quality jarred Alfredo (Optional)
- 4 tablespoons butter unsalted is preferred, reduce salt if using salted
- ¾ cup whipping cream heavy cream
- 1 clove garlic minced, or replace with ¼ teaspoon garlic powder
- 1 cup parmesan cheese fresh grated is best
- ⅛ teaspoon nutmeg fresh grated is best, jarred may be used
- ⅛-¼ teaspoon kosher salt
- ⅛-¼ teaspoon black pepper
Crunchy Breadcrumbs (Optional)
- ¼ 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 9×13 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.
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Notes
- 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.
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- 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
lynn
A family favorite and so easy to make. Highly recommend using the marina and alfredo sauce recipe you link to!
Thank you!!!
Whitney
You had me at cheesy stuffed shells but I also really love the breadcrumb topping, it gives it more texture and flavor!!
It does truly!! So simple and yet adds so much!
Kim
Such a delicious and filling meal. The only thing that could have made this better is having more of it! Next time, I’m going to make two pans.
Right? Easily done too while you have your assembly line going!
Chenee
This recipe definitely did not disappoint. I’ve been craving Italian for a while now, and I ran right to the store to get the ingredients as soon as I saw this. I portioned it out so that I can bring leftovers to work for lunch, too!
Absolutely perfect for meal prep and leftovers!!
stephanie
This is my husband’s favorite dish at Olive Garden. I made it for him the other day and he loved it! I’ll definitely be putting this recipe into regular rotation.
Yay! I love hearing that, thanks, Stephanie!
Ned
These were perfect! My daughter is kind of a picky eater and she ate these up in a hurry. Thank you for an awesome recipe that she would enjoy.
So glad to hear you had a kid dinner win, Ned! Thanks!
Tasia
My husband and I love stuffed shells! For some strange reason our girls aren’t big fans {yet!}, but that doesn’t stop us from making them. It will be perfect for a meatless Friday meal during Lent!
Haha! My boys weren’t either until they were older! Absolutely perfect for meatless Friday!