This copycat recipe makes Olive Garden Stuffed Shells you can enjoy at home. You get to fill big pasta shells with tasty cheese and top them off with the best homemade Alfredo sauce. It’s a yummy dish that’s sure to remind you of eating out at Olive Garden saving you money!
Why This Recipe Works
- It’s a comforting meal that’s perfect for family dinners, bringing the flavors of Olive Garden into the comfort of your home.
- The homemade Alfredo sauce adds a fresh and rich taste that you can’t get from a jar, making the dish extra special.
- It’s a fun and easy recipe, perfect for getting the whole family involved in the kitchen.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Jumbo Pasta Shells: Jumbo or large shells are perfect for stuffing with the cheesy mixture. Make sure to cook them until just al dente so they don’t become too soft when baked with the fillings.
- Ricotta Cheese: Provides a creamy, rich base for the stuffing. For a lighter version, you can use part-skim ricotta without sacrificing too much of the creamy texture.
- Mozzarella Cheese: Adds a nice melt and stretch to the cheese mixture inside the shells and the topping. Freshly grated mozzarella will melt better than pre-shredded cheese from a bag.
- Parmesan Cheese: Avoid the pre-grated stuff that comes in a box! Grating your own Parmesan ensures the best flavor and it melts well.
- Spaghetti Sauce: This is the base layer in the baking dish and the topping for the shells, providing moisture and tangy tomato flavor. Feel free to use your favorite brand or a homemade version.
- Heavy Whipping Cream: For a lighter Alfredo, you can substitute half-and-half, though the sauce will be less creamy.
- Italian Style Breadcrumbs: Adds a final crunchy texture to the top of the baked dish, offering a nice contrast to the creamy shells. For a homemade alternative, mix plain breadcrumbs with a pinch of Italian seasoning.
How To Make Olive Garden Stuffed Shells
- Preheat the Oven: Begin by setting your oven to 350°F (180°C). Ready your 8×8-inch baking dish by spraying it with nonstick cooking spray, then evenly spread 1 cup of spaghetti sauce on the bottom.
- Prepare the Shells: Cook the jumbo pasta shells as directed on the package, aiming for al dente. After cooking, set them aside to cool.
- Mix the Cheese Filling: In a large bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella, 1 cup of grated Parmesan, 1 teaspoon of garlic powder, and ½ teaspoon of garlic salt until well combined.
- Stuff the Shells: Fill each cooled shell with the prepared cheese mixture and place them into the baking dish over the sauce.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. The shells should be tender and the cheese melted.
- Make the Alfredo Sauce: While the shells bake, melt 7 tablespoons of butter in a skillet over medium heat. Slowly add the heavy whipping cream, stirring continuously. Mix in 1 teaspoon of garlic powder and ½ teaspoon of garlic salt, then gradually add ½ cup of mozzarella and ½ cup of Parmesan until smooth. Remove from heat.
- Final Touches: After baking, drizzle the Alfredo sauce over the shells, followed by the remaining spaghetti sauce. Melt 1 tablespoon of butter, stir in the breadcrumbs, and sprinkle over the top.
- Broil: Place the dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden brown.
Recipe Success Tips
- Shell Preparation: Ensure the shells are not overcooked in the boiling process to maintain their shape and texture when baked.
- Cheese Mixture: For the best flavor, use fresh cheeses and grate them yourself. This will improve both taste and texture.
- Alfredo Sauce: For a smoother sauce, add the cream and cheeses slowly and stir constantly to avoid lumps.
- Sauce Consistency: If you prefer a thicker Alfredo sauce, you can cook it a bit longer before adding to the shells, allowing it to reduce and thicken.
- Baking Dish: Using an 8×8-inch dish helps keep the shells snug and the filling moist. If you use a larger dish, the sauce may spread out too much and not cover the shells as well.
- Broiling: Keep a close eye on the dish during broiling to prevent the breadcrumbs from burning.
So there you have it, delicious Olive Garden Stuffed shells made at home! It’s a fun and yummy recipe that you’ll want to make over and over again. Don’t forget to come back to rate and review the recipe below!
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Olive Garden Stuffed Shells
Equipment
- 8×8-inch baking dish
Ingredients
- 15 jumbo pasta shells
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- 1 ½ cups grated Parmesan cheese divided
- 2 teaspoons garlic powder divided
- 1 teaspoon garlic salt divided
- 1 ½ cups spaghetti sauce
- ½ cup unsalted butter divided
- ¼ cup Italian-style breadcrumbs
- ⅔ cup heavy whipping cream
Instructions
- Preheat the oven to 350ºF (180ºC). Spray an 8×8-inch baking dish with nonstick cooking spray and evenly spread 1 cup of spaghetti sauce on the bottom. Set aside.
- Cook the jumbo shells as per the package instructions, then set aside to cool.
- In a large mixing bowl, mix together ricotta cheese, 1 cup shredded mozzarella cheese, 1 cup grated Parmesan cheese, 1 teaspoon garlic powder, and 1/2 teaspoon garlic salt for the filling.
- Stuff each cooled shell with the cheese mixture and arrange them in the prepared baking dish. Cover with aluminum foil and bake for 32 minutes.
- For the Alfredo sauce, melt 7 tablespoons of butter in a large skillet over medium heat. Slowly add in the heavy whipping cream, stirring continuously. Mix in 1 teaspoon garlic powder, 1/2 teaspoon garlic salt, 1/2 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese until the sauce is smooth. Remove from heat once combined.
- After baking, drizzle the Alfredo sauce over the shells. Then, spoon the remaining 1/2 cup spaghetti sauce over the top.
- Melt 1 tbsp butter in a small bowl, stir in the breadcrumbs, and sprinkle this mixture over the shells. Broil uncovered for 2-3 minutes or until the top begins to brown.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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