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olive garden stuffed shells

Copycat Olive Garden Giant Stuffed Shells

Olive Garden introduced new giant features and one was the Giant Stuffed Shells. They’re stuffed with four cheeses and then topped with marinara and alfredo sauce. And they are delicious!!! But you don’t have to go to Olive Garden to get them – you can have them in your own home!
3.83 from 196 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4


  • 16 jumbo shells
  • 15 oz ricotta cheese
  • 1 cup mozzarella/provolone mixture (or 1/2 cup of each) shredded
  • 1 cup Parmesan shredded/grated
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp garlic minced
  • 15 oz marinara
  • 1/4 cup Italian breadcrumbs
  • 1 tbsp butter

Alfredo Sauce

  • 6 tbsp butter
  • 1 tsp garlic minced
  • 3/4 cup half and half
  • 1 cup Parmesan grated
  • 1/4 cup mozzarella/provolone mix shredded


  • Preheat oven to 400 
  • Cook shells 12 min (package said 9 but I felt like they needed longer)
  • In a bowl, mix ricotta, mozzarella/provolone, Parmesan basil, oregano and garlic. Stir well.
  • Rinse pasta with cool water
  • Spray 8×8 pan with nonstick spray (I love this Rachael Ray baking dish
  • Add 1 cup marinara to bottom of pan
  • Stuff shells with 2 tbsp filling per shell – use small spoon or hands
  • Place each shell on top of the marinara 
  • Cover with aluminum foil and Bake at 400 for 20 min
  • In skillet, melt 1 Tbsp butter – add breadcrumbs – stir until toasty brown 1-2 min – spoon into a small bowl and set aside. 
  • When 5 minutes left on shells – In same skillet melt 6 Tbsp butter
  • Add garlic and saute for 1 minute
  • Slowly stir in half and half and both cheeses 
  • Stir together until all cheese are melted and sauce is smooth
  • Remove shells from oven
  • Spoon alfredo sauce over top and around shells
  • Add a little more marinara on top
  • Sprinkle bread crumbs and any extra Parmesan cheese on top
  • Broil on high for 2-3 min until cheese browns slightly
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