These giant cheese stuffed shells are just like the ones from Olive Garden! The shells are filled with ricotta and Italian cheese and sit on top of marinara. Then these giant cheese stuffed shells are topped with crunchy breadcrumbs and smothered in a creamy Alfredo sauce.
The Best Giant Cheese Stuffed Shells
The Olive Garden giant cheese stuffed shells are one of their most popular dishes. And if you've never ordered it before, you're in for one of the most delicious pasta recipes you'll ever have.
Now, what I think makes them so delicious is they're baked in two different sauces that combine to make a dish of pasta deliciousness like no other. The stuffed shells sit on top of a flavorful marianara sauce and then are topped with a rich and creamy Alfredo sauce.
And if you like the combination of these two pasta sauces - and Olive Garden in general - then you just have to try this lasagna fritta recipe next! Just like these giant cheese stuffed, they taste just like the ones from Olive Garden.
Now, it may seem like this stuffed shells recipe requires many ingredients, but you actually only need a few, and they're all super simple!
In fact, it's crazy that you can recreate Olive Garden's giant cheese stuffed shells with just a few everyday kitchen staples.
Anyway, everything you'll need for the stuffed shells:
- 15 jumbo pasta shells
- 2 cups full fat ricotta cheese
- 1 cup Italian blend shredded cheese
- 1 egg
- 24 ounces marinara sauce
For the toasted breadcrumbs to go on top:
- ¼ cup bread crumbs
- 2 teaspoons melted butter
And for the Alfredo Sauce:
- 4 ounces heavy cream
- 3 ounces butter
- 3 ounces shredded parmesan cheese
- Fresh parsley
Once it's broken down into parts, you can see how simple this recipe is.
And if you want to make it even easier, you use a store-bought Alfredo sauce.
With that said, I think the homemade alfredo sauce in this recipe is worth making, but you can definitely pick some up from the store, and it will cut down on the ingredients and cooking time.
How to Make Giant Cheese Stuffed Shells
Alright, so this recipe has a few layers, but each one is super straightforward.
It also doesn't involve too much multitasking, so you won't get overwhelmed.
Oh, and if you have a cooking partner, this stuffed shells recipe will be even easier to make.
Now, grab the ingredients, and let's get cooking!
Step 1: Prep Work
First things first, preheat the oven to 350ºF (180°C).
Now cook the shells according to the package instructions.
Once the oven is heated, add the breadcrumbs and butter to an oven-safe bowl. Then bake for about 15 minutes - or until the breadcrumbs brown and set aside for later.
Now, while that's baking, you can make the alfredo sauce. To do that, add the heavy cream, butter, and parmesan cheese to a small pot and cook over medium heat until bubbly. Then, give it a stir and set aside for later.
Step 2: Making The Stuffed Shells
Now it's time to make the cheesy mixture that will fill the shells. But before we do that, spread the marinara sauce on a baking tray or in a baking dish.
Then, in a bowl, combine the ricotta cheese, Italian cheese blend, & egg and mix until it's well blended.
Then, carefully stuff the cooked giant shells with the ricotta mixture. Transfer each shell to the prepared baking dish - or tray - and top with the alfredo sauce.
Step 3: Baking The Giant Cheese Stuffed Shells
Once all the shells are stuffed, in the tray, and topped with sauce, bake them for about 15 minutes at 350°F (180°C).
Then, take them out of the oven, and sprinkle all of the toasted breadcrumbs on top.
Finally, serve these Olive Garden giant cheese stuffed shells and enjoy!
Storing and Reheating Giant Cheese Stuffed Shells
So, this cheese stuffed shells recipe will make 4 servings. But don't worry if you can't finish all of them, because the shells store super well.
To store, let everything cool, and then transfer to an airtight container. The stuffed shells will last in the fridge for about 3-5 days.
By the way, the best way to reheat these giant cheese stuffed shells is to put them in an oven-safe dish and cover them with aluminum foil. Then, bake at 375°F (190°C) for around 10 minutes, or until warm throughout.
And if you want to keep them for longer, you can freeze the stuffed shells as well.
Wrapping It Up
Well, that's how to make Olive Garden giant cheese stuffed shells.
There's nothing better than making this recipe in the comfort of your own home. This dish is so full of cheesy goodness with staple pasta elements that just make it to die for.
I'm pretty confident that the entire family will like this recipe even better than the one from the restaurant!
I hope so, atleast.
Anyway, If you give these giant cheese stuffed shells a try, let me know your thoughts by leaving a comment below.
MORE COPYCAT RECIPES
If you liked this Olive Garden copycat recipe, we have some more recreation of recipes from famous restaurants!
Give one of these a try next:
- Olive Garden Chicken Carbonara
- Olive Garden Grilled Chicken Margherita
- Ruth Chris Lobster Mac & Cheese
- Ruth Chris Stuffed Chicken Breast
- Applebee's Bourbon Street Chicken & Shrimp
And for even more delicious recipes check out our YouTube Channel.Print
Giant Cheese Stuffed Shells
These giant cheese stuffed shells are just the ones from Olive Garden! The shells are filled with ricotta and Italian cheese and sit on top of marinara. Then the giant cheese stuffed shells are topped with crunchy breadcrumbs and smothered in a creamy Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Olive Garden
15 jumbo pasta shells
2 cups full fat ricotta cheese
1 cup Italian blend shredded cheese
24 ounces marinara sauce
¼ cup bread crumbs
2 teaspoons melted butter
4 ounces heavy cream
3 ounces butter
3 ounces shredded parmesan cheese
- Preheat the oven to 350ºF (180°C).
- Cook the shells according to package instructions.
- Combine breadcrumbs and butter and bake for about 15 minutes, or until browned.
- Combine Heavy cream, butter and parmesan cheese in a small pot and cook at medium heat until bubbly. Reserve the Alfredo Sauce.
- Combine ricotta cheese, Italian blend cheese, and egg in a bowl and stuff the shells with the mixture.
- Arrange a baking tray or dish by layering the marinara sauce, then stuffed shells and Alfredo sauce on top.
- Bake for around 15 minutes, or until hot.
- Serve with breadcrumbs and fresh parsley.
- Serving Size: 1 serving
- Calories: 336
- Fat: 19
- Carbohydrates: 21
- Protein: 20
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