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.
Equipment
8x8-inch baking dish
Ingredients
15jumbo pasta shells
15ozricotta cheese
1 ½cupsshredded mozzarella cheesedivided
1 ½cupsgrated Parmesan cheesedivided
2teaspoonsgarlic powderdivided
1teaspoongarlic saltdivided
1 ½cupsspaghetti sauce
½cupunsalted butterdivided
¼cupItalian-style breadcrumbs
⅔cupheavy whipping cream
Instructions
Preheat the oven to 350ºF (180ºC). Spray an 8x8-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.