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Copycat Olive Garden stuffed shells on a white plate with a fork.

Olive Garden Stuffed Shells

Olive Garden's Stuffed Shells are a hearty and filling dish filled with cheese and topped with sauce and mozzarella cheese. It's the perfect dish to warm you up on a cold day. You can make your own version of this dish at home with just a few simple ingredients.
5 from 7 votes
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Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 5 servings
Calories: 779kcal

Ingredients

  • 15 jumbo shells
  • 15 ounces 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 (we like Rao's)
  • ½ cup salted butter, divided
  • ¼ cup Italian-style breadcrumbs
  • cup heavy cream

Instructions

  • Preheat oven to 350°F.
  • Prepare an 8x8-inch baking dish by spraying it was nonstick cooking spray. Next, spread 1cup of spaghetti sauce in the bottom Set aside.
  • Prepare shells by cooking them according to the package directions. Set aside and allow tocool.
  • In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, 1 cupgrated parmesan cheese, 1 teaspoon garlic powder, and ½ teaspoon garlic salt.
  • Stuffcooled shells with cheese mixture and place them in the prepared baking dish.
  • Cover baking dish with aluminum foil and bake for 32 minute.
  • To prepare Alfredo sauce, place 7 tablespoon butter in a large skillet over medium heat. Cook untilbutter 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.
  • When shells are cooked, drizzle Alfredo sauce over top of shells.
  • Spoon remaining ½ cup spaghetti sauce over top also.
  • In a small bowl, melt 1 tablespoon butter and stir in breadcrumbs. Sprinkle breadcrumbs over top.
  • Broil uncovered for 2-3 minutes or until top begins to brown.

Notes

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply place your stuffed shells in a baking dish and cover with foil to reheat. Bake at 350 degrees F until heated through. You may need to add some cool water to the dish if the shells seem dry.
  • Freezing: This recipe freezes well. Be sure to store your stuffed shells in an airtight container. They will keep in the freezer for up to 3 months. Place the frozen shells in a baking dish and cover with foil to reheat. Bake at 350 degrees F until heated through, about 45 minutes.
  • Ricotta cheese: You could use cottage cheese in place of the ricotta cheese, but it will change the flavor and texture of the dish.
  • Heavy whipping cream. If you don't have heavy whipping cream, you could use milk in its place. Just keep in mind that the sauce will be thinner and not as rich.
  • Cheeses. While I think this recipe is best with the four cheeses listed, you could use other varieties of cheeses such as romano cheeses or asiago.
  • Additions: If you want to add something more to this dish, considering adding cooked ground beef or Italian sausage, peppers, olives, mushrooms, or Italian seasoning to the filling mixture.

Nutrition

Calories: 779kcal | Carbohydrates: 35g | Protein: 32g | Fat: 58g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1857mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2229IU | Vitamin C: 6mg | Calcium: 665mg | Iron: 2mg
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