Olive Garden Stuffed Shells Copycat Recipe

This copycat recipe recreates Olive Garden’s stuffed shells so you can enjoy them at home. Large pasta shells are filled with a creamy, cheesy mixture, baked over a layer of tomato sauce, and finished with a rich homemade Alfredo sauce and golden breadcrumbs. It’s an indulgent, comforting meal that delivers familiar restaurant flavor while saving you money and letting you control the ingredients.

Why This Recipe Works

• It’s a comforting family-style meal that brings Olive Garden flavors to your kitchen without dining out.
• The fresh homemade Alfredo sauce adds a silky, rich layer you can’t get from jarred sauces.
• Simple steps and familiar ingredients make this recipe approachable and great for cooking with family.

Key Ingredients

• Jumbo pasta shells: Large shells hold a satisfying amount of filling. Cook them until just al dente so they keep their shape during baking.
• Ricotta cheese: The creamy base for the stuffing. Part-skim ricotta may be used for a lighter dish.
• Mozzarella cheese: Provides melt and stretch. Freshly grated is preferable for smoother melting.
• Parmesan cheese: Freshly grated Parmesan has better flavor and texture than pre-grated varieties.
• Spaghetti sauce: Forms the tomato base in the baking dish and adds tangy moisture. Use your favorite jar or a simple homemade sauce.
• Heavy whipping cream: Creates a rich Alfredo. You can use half-and-half to reduce richness, but the sauce will be thinner.
• Italian-style breadcrumbs: For a crisp topping. If desired, mix plain breadcrumbs with a pinch of Italian seasoning.

How To Make Olive Garden Stuffed Shells

1. Preheat the oven: Heat the oven to 350°F (180°C). Spray an 8×8-inch baking dish with nonstick spray and spread 1 cup of spaghetti sauce evenly over the bottom.
2. Cook the shells: Boil the jumbo shells according to package directions until al dente. Rinse briefly with cool water and let them drain and cool so they’re easy to handle.
3. Make the filling: In a large bowl, combine 15 oz ricotta, 1 cup shredded mozzarella, 1 cup grated Parmesan, 1 teaspoon garlic powder, and 1/2 teaspoon garlic salt. Mix until smooth and well blended.
4. Stuff the shells: Spoon the cheese mixture into each cooled shell and place them open-side up in the prepared baking dish over the tomato sauce.

1. Bake: Cover the dish with foil and bake for about 25–32 minutes, until shells are heated through and the filling is set.
2. Make the Alfredo: While the shells bake, melt 7 tablespoons butter in a skillet over medium heat. Slowly whisk in 2/3 cup heavy cream and stir continuously. Add 1 teaspoon garlic powder and 1/2 teaspoon garlic salt. Gradually fold in 1/2 cup shredded mozzarella and 1/2 cup grated Parmesan until the sauce is smooth and silky. Remove from heat.
3. Finish the dish: When the shells come out of the oven, drizzle the Alfredo sauce over them, then spoon the remaining 1/2 cup spaghetti sauce on top. Melt 1 tablespoon butter and toss with 1/4 cup Italian-style breadcrumbs; sprinkle evenly. Broil 2–3 minutes until breadcrumbs are golden—watch carefully to prevent burning.

Recipe Success Tips

• Do not overcook shells: Keep them al dente so they hold the filling and texture during baking.
• Use fresh, grated cheeses: They melt better and deliver improved flavor and texture.
• Stir the Alfredo constantly: Adding cream and cheese slowly while stirring prevents lumps and produces a silkier sauce.
• Adjust sauce thickness: If you want a thicker Alfredo, simmer it a bit longer before removing from heat to reduce and concentrate it.
• Container size matters: An 8×8-inch dish keeps shells snug so they don’t shift and ensures even coverage of sauce.
• Watch the broiler: Breadcrumbs color quickly—broil only briefly and monitor closely.

This Olive Garden–style stuffed shells recipe is indulgent, approachable, and perfect for family dinners or meal prep. The combination of ricotta-based filling, tomato sauce base, and creamy Alfredo topping creates layers of flavor and texture that are satisfying and familiar.

Olive Garden Stuffed Shells

Prep Time
15 mins

Cook Time
25 mins

Total Time
40 mins

6 servings

A copycat Olive Garden stuffed shells recipe featuring a ricotta and cheese filling, baked over tomato sauce and topped with a creamy Alfredo and crunchy breadcrumbs.

Equipment

• 8×8-inch baking dish

Ingredients

• 15 jumbo pasta shells
• 15 oz ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 1/2 cups grated Parmesan cheese, divided
• 2 teaspoons garlic powder, divided
• 1 teaspoon garlic salt, divided
• 1 1/2 cups spaghetti sauce
• 1/2 cup unsalted butter, divided
• 1/4 cup Italian-style breadcrumbs
• 2/3 cup heavy whipping cream

Instructions

1. Preheat oven to 350ºF (180ºC). Spray an 8×8-inch dish with nonstick spray and spread 1 cup spaghetti sauce over the bottom.
2. Cook jumbo shells according to package instructions; drain and set aside to cool.
3. In a large bowl, combine ricotta, 1 cup shredded mozzarella, 1 cup grated Parmesan, 1 teaspoon garlic powder, and 1/2 teaspoon garlic salt.
4. Stuff each cooled shell with the cheese mixture and arrange them in the prepared dish. Cover with foil and bake for 25–32 minutes until heated through.
5. For the Alfredo, melt 7 tablespoons butter over medium heat. Slowly whisk in 2/3 cup heavy cream, stirring constantly. Add 1 teaspoon garlic powder and 1/2 teaspoon garlic salt. Stir in 1/2 cup shredded mozzarella and 1/2 cup grated Parmesan until smooth. Remove from heat.
6. After baking, drizzle Alfredo over the shells and spoon the remaining 1/2 cup spaghetti sauce on top.
7. Melt 1 tablespoon butter, mix with breadcrumbs, and sprinkle over the shells. Broil 2–3 minutes until golden—watch closely.

Nutrition

Calories: 648 kcal | Carbohydrates: 29 g | Protein: 27 g | Fat: 48 g | Saturated Fat: 29 g | Sodium: 1394 mg | Fiber: 2 g

Nutrition information is approximate and provided for convenience only.