Go Back
+ servings
Print Recipe
5 from 1 vote

Giant Cheese Stuffed Shells {Olive Garden Copycat}

If you love Olive Garden's Giant Cheese Stuffed Shells but wish you could recreate the famed stuffed shell recipe in the comfort of your own home (just like my Olive Garden chicken gnocchi soup), you're in for a treat! Giant pasta shells stuffed with three kinds of cheese, on top of rich marinara and doused in creamy alfredo sauce — delicious! 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: American, Italian
Servings: 5 Servings
Calories: 1084kcal
Author: Sunena Anand


  • 20 Jumbo pasta shells

For Filling

  • 2 ½ cups Ricotta cheese
  • 1 cup Mozzarella cheese shredded and divided
  • 1 cup Provolone cheese shredded and divided
  • ½ cup Parmesan cheese finely grated
  • 1 ½ teaspoon Italian seasoning
  • 2 tablespoon Fresh basil finely chopped
  • 2 teaspoon Sea salt
  • 2 teaspoon Garlic powder
  • 2 teaspoon Onion powder
  • 1 cups Alfredo sauce
  • 2 cups Marinara sauce

For Topping


  • Preheat the oven to 375°F.
  • Mix the seasoned breadcrumbs with olive oil, and set aside.
    ¼ cup Olive oil, ½ cup Seasoned breadcrumbs
  • Boil a large pot of water over medium-high heat. Salt the water liberally once it has come to a boil. Boil the shells until slightly under al dente. Drain, and let cool.
    20 Jumbo pasta shells
  • While the pasta is cooling, add the ingredients for the filling into a large mixing bowl and combine well. Then transfer to a large Ziploc bag and snip off one corner with scissors.
    2 ½ cups Ricotta cheese, 1 cup Mozzarella cheese, 1 cup Provolone cheese, ½ cup Parmesan cheese, 1 ½ teaspoon Italian seasoning, 2 tablespoon Fresh basil, 2 teaspoon Sea salt, 2 teaspoon Garlic powder, 2 teaspoon Onion powder
  • Next, pipe the filling into the cooked jumbo shells. Pour the marinara sauce at the bottom of your individual baking dishes or one large baking dish. Arrange the stuffed shells into the baking dish and pour alfredo sauce over the top. Top with the remaining mozzarella and provolone cheese and seasoned breadcrumb mixture.
    2 cups Marinara sauce, 1 cups Alfredo sauce
  • Bake the stuffed shells for 15-20 minutes until the cheese is bubbly and the breadcrumbs are toasted. Serve and enjoy!


  • Be sure to undercook your pasta a little bit! This will help the pasta stay sturdy while you are stuffing it with the cheese mixture, and will prevent the pasta from falling apart. 
  • Taste the filling for salt! Ricotta cheese can be on the bland side. I recommend tasting it before stuffing the pasta, to make sure it is well seasoned!


Calories: 1084kcal | Carbohydrates: 36g | Protein: 55g | Fat: 80g | Saturated Fat: 42g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 240mg | Sodium: 3684mg | Potassium: 960mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2562IU | Vitamin C: 14mg | Calcium: 1121mg | Iron: 4mg