These copycat Olive Garden stuffed shells are just as good or better than the original. They're full of everything we love about Olive Garden giant stuffed shells, and they're easier to make than you think!
I almost always order the stuffed shells when we go to Olive Garden. I've tried their other dishes, and they're good. But nothing is as good as those shells! That's why I decided to make my very own to have whenever I want.
Copycat Olive Garden Giant Stuffed Shells
The ingredients for this recipe are so incredibly simple. You'll find them all easily at your local grocery store.
- Jumbo shells
- Ricotta cheese
- Shredded mozzarella chees - divided
- Grated parmesan cheese - divided
- Garlic powder - divided
- Spaghetti sauce
- Butter - divided
- Italian bread crumbs
- Heavy whipping cream
See the recipe card at the end of the post for quantities.
This recipe is so rich and delicious, but it's not nearly as involved as it appears. The steps are very simple.
Step 1: Prep
Preheat the oven to 350 degrees and spray an 8x8 baking dish with nonstick spray. Add 1 cup of spaghetti sauce to the bottom of the dish and set it aside.
Step 2: Cook the Noodles
Prepare the shells according to the package directions. Set them aside to cool.
Step 3: Combine Cheeses
Combine the ricotta, mozzarella, and parmesan cheeses in a large bowl along with garlic powder and garlic salt.
Step 4: Stuff and Bake the Shells
Stuff the cooled shells with the cheese mixture and place them in the baking dish. Then, cover the dish with foil and bake for 32 minutes.
Step 5: Make the Alfredo Sauce
Melt butter over medium heat in a large skillet. Then, slowly add heavy whipping cream while stirring continuously. Add garlic powder and garlic salt and stir again. Finally, add mozzarella cheese and grated parmesan cheese and stir until smooth. Then, remove the sauce from the heat.
Step 6: Layer the Final Ingredients
When the shells are finished, drizzle the alfredo sauce over them followed by the remaining spaghetti sauce. Combine the bread crumbs with melted butter and sprinkle them on top of the sauce-covered shells.
Step 7: Broil
Broil uncovered for 2 to 3 minutes or until the top is browned to your liking.
Hint: Drizzle the sauces rather than trying to spread them. This prevents you from ending up with a messy top.
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this copycat Olive Garden giant stuffed shells recipe.
- Your Favorite Spaghetti Sauce - Use your favorite brand of sauce for this recipe.
- Make Your Own Italian Bread Crumbs - If you don't have Italian bread crumbs, just add Italian seasoning to plain bread crumbs.
- Half and Half - While it won't be as rich, you can use half and half in place of cream for this recipe if you don't have any on hand.
Want to personalize this copycat Olive Garden stuffed shells recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Add red pepper flakes to the sauce for a slight kick of heat.
- Homemade Sauce - If you're feeling industrious, try making your own spaghetti sauce.
If you love recipes like this, you may also enjoy this fried spaghetti.
You can store these in the refrigerator in an air-tight container for 3 to 5 days.
What To Serve With Stuffed Shells
The question always remains when trying to build a mouth watering meal like this and that would be "what do I serve with it?" Ken and I put our heads together and compiled this most amazing list for you to elevate your stuffed shells to next level goodness. Check it out and let us know which is your favorite!
I have a few tips here that will help you make the best possible version of this recipe. They're all simple, but they can make a big difference.
- Only cook your pasta to al dente. Any softer, and it will fall apart while cooking.
- Be sure you put enough sauce in the bottom of the dish so the shells don't stick.
- When adding the alfredo sauce and final layer of spaghetti sauce, drizzle them rather than trying to spread them to avoid a big mess.
- Be gentle when filling the shells so you don't break them.
More Pasta Recipes
Do you like (feature of the recipe such as apples? Here some recipes you may also like to try
Do you have questions about these copycat Olive Garden stuffed shells? Here are some of the most commonly asked questions about copycat Olive Garden giant stuffed shells.
You probably overcooked them. They're baked after being boiled, so if you boil them too long, they'll get squishy while baking.
It's best to drizzle your alfredo and spaghetti sauce layers. If you try to spread them, you'll simply end up mixing them together.
It takes a light touch to fill the noodles. Fill up a spoon with the cheese mixture and gently pull the shells open, being careful not to rip them. Go slow.
They'll keep for between 3 to 5 days in the refrigerator.
Cover the dish with foil and bake it at 375 degrees for about 45 minutes.
Copycat Olive Garden Stuffed Shells
Ready to get cooking? Remember that you can print this recipe if you would like.
Copycat Olive Garden Stuffed Shells
- 15 jumbo shells
- 15 oz ricotta cheese
- 1 ½ cup shredded mozzarella cheese divided
- 1 ½ cup grated Parmesan cheese divided
- 2 teaspoon garlic powder divided
- 1 teaspoon garlic salt divided
- 1 ½ cup spaghetti sauce your favorite variety!
- ½ cup butter divided
- ¼ cup Italian style breadcrumbs
- ⅔ cup heavy whipping cream
- Get out and measure your ingredients.
- Preheat oven to 350ºF.
- Prepare an 8x8-inch baking dish by spraying it with nonstick cooking spray. Next, spread 1 cup of spaghetti sauce in the bottom Set aside.
- Prepare shells by cooking them according to the package directions. Set aside once drained and allow to cool.
- In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, 1 cup grated parmesan cheese, 1 teaspoon garlic powder, and ½ teaspoon garlic salt.
- Stuff cooled shells with cheese mixture.
- Place them in the prepared baking dish.
- Cover baking dish with aluminum foil and bake for 32 minutes.
Prepare Alfredo Sauce
- Place 7 tablespoon butter in a large skillet over medium heat. Cook until butter is melted.
- Slowly pour in ⅔ cup heavy whipping cream, stirring continuously.
- Add 1 teaspoon garlic powder and ½ teaspoon garlic salt. Stir again.
- Add ½ cup shredded mozzarella cheese and ½ cup grated parmesan Stir until smooth.
- Remove from heat.
- In a small bowl, melt 1 tablespoon butter and stir in breadcrumbs.
- When shells are cooked, remove from oven.
- Drizzle Alfredo sauce over top of shells.
- Spoon remaining ½ cup spaghetti sauce over top also.
- Sprinkle breadcrumbs over top.
- Broil uncovered for 2-3 minutes or until top begins to brown.
- Every bite!