Giant Cheese Stuffed Shells Recipe (Olive Garden)

Craving Olive Garden Stuffed Shells? I’ll show you how to make this foolproof, cheesy recipe at home! From creamy fillings to marinara and Alfredo layers, you’ll get step-by-step guidance, plus make-ahead and freezing tips for stress-free cooking.

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!

Why You’ll Love Olive Garden Stuffed Shells

Ever find yourself dreaming about Olive Garden’s stuffed shells? Same. But guess what? You can totally make them at home—and they’re easier than you think! Imagine jumbo pasta shells packed with a creamy, cheesy filling, layered with marinara and Alfredo sauces (yep, both!), and finished off with optional crispy breadcrumbs for that perfect texture. Whether it’s a quick weeknight dinner or a dinner-party highlight, these stuffed shells are guaranteed to make you look like a total pro in the kitchen.

This recipe holds a special place in my heart. Stuffed shells were a dinner-table staple growing up—my mom made them often, and they were always a hit. Add to that my Italian roots (my grandpa owned Italian restaurants in Denver), and I’ve been playing with recipes like this since I was a kid (um, so that’s more than 5 decades). When I say this is the ultimate copycat Olive Garden stuffed shells recipe, I mean it. I’ve included all the tips, tricks, and family secrets to make sure yours turn out absolutely perfect every time.

And don’t worry—I’ll guide you through every step. From stuffing the shells to layering the sauces, I’ll break it down so it’s easy-peasy. Plus, I’ve got tips for making them ahead and freezing extras for those nights when you need dinner but don’t feel like cooking. Ready to get started?

Success Tips for Olive Garden Stuffed Shells

• Don’t Overcook the Shells: Cook them until just before al dente. (2-3 minutes shy of the suggested time on your box)—they’ll finish softening in the oven. Nobody likes mushy shells!
• Whole Milk Cheeses: Use whole-milk ricotta for creaminess, and blend in whole milk shredded mozzarella (off the block pretty please) and Parmesan for maximum flavor.
• Sauce Like a Boss: Marinara and Alfredo together? Chef’s kiss. Warm them up before layering to ensure an even, bubbly bake.
• Prep Ahead for Less Stress: Assemble the shells the night before, cover tightly, and refrigerate. When it’s time to bake, just pop them in the oven—no fuss!
• Freeze for Later: These freeze beautifully. Assemble them in a freezer-safe dish, skip the baking step, and cover well. When you’re ready to cook, bake straight from frozen or let them thaw overnight in the fridge.
• Or flash freeze just the stuffed shells on a parchment lined baking sheet for 1 hour until firm, then transfer to an airtight container or freezer baggie.

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).

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, 2-3 minutes less than their recommendation for 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.

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!

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.

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.

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:

1. 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.
2. 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.
3. 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

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.

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!