Olive Garden Stuffed Shells
Want to dine out but the kids are acting wild and you don’t want to have to get dressed? Make these Olive Garden Stuffed Shells at home. Easy to put together with some shortcuts and the whole family will love them!
Olive Garden Stuffed Shells Recipe
I love Olive Garden just as much as the next person. They have something for everyone and it is very family friendly.
My sons always ate fettucini alfredo, the Zuppa Toscana soup, and of course, all the breadsticks they could fit in the their bellies.
But there are some night when everyone wants to eat there but it’s late, the kids are cranky, and you are a hot mess still in pajamas? I say, make Olive Garden at home!
Not only is the food tasty, but you don’t have to get dressed and fight traffic, but the kids can play with their own toys and in their pjs no less!
I have tested and tested this recipe, got it as close as possible to the original. It’s delicious and it fooled the kids. They thought I got take out, hehe.
The best part is that you can prep the steps ahead of time and use store-bought shortcuts to make it even easier. And it makes a large batch so there are plently of leftovers for lunch the next day.
Some of my other favorite copycat recipes are my Texas Roadhouse roasted chicken, Longhorn Steakhouse Brussels sprouts, and this Cheesecake Factory baked rigatoni.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pasta – Jumbo pasta shells are best. Substitute manicotti or large rigatoni noodles if you can’t find them.
- Cheese – Whole milk ricotta, shredded mozzarella cheese, and grated Parmesan.
- Sauces – Make your own marinara and alfredo sauce or use your favorite jarred brand. I love Rao’s or Frick and Frack jarred sauces.
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How To Make Olive Garden Stuffed Shells
- Cook pasta shells in boiling salted water for 2-3 minutes less than the minimum time listed on the package, about 9-10 minutes. Drain and rinse.
- In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, chopped parsley, garlic powder, onion powder, salt, and black pepper.
- Add a layer of marinara sauce on the bottom of the dish. Stuff each cooked pasta shell with a generous amount of the cheese mixture and place in the prepared baking dish in a single layer.
- Pour the marinara sauce evenly over the top of the shells. Pour the store-bought Alfredo sauce evenly over the stuffed shells.
- In a small bowl, mix the breadcrumbs with a drizzle of olive oil until evenly coated. Sprinkle the breadcrumb mixture on top of the sauces. Drizzle olive oil over the top of the stuffed shells.
- Bake in the preheated oven for 20 minutes. Remove and garnish with fresh basil leaves (optional) before serving.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long do they last?
Store any leftover stuffed shells, in an airtight container, in the refrigerator for up to 3 days.
To reheat, bake in the oven at 350°F for about 20-25 minutes or until heated through. Or microwave in 1 minute intervals until heated through.
Can I make it ahead of time?
You sure can! Assemble the stuffed shells up to 24 hours before and refrigerate until you’re ready to bake.
Add 5-10 extra minutes to the cooking time if baking cold.
Can I freeze them?
To freeze, allow the stuffed shells to cool completely, then wrap them tightly in plastic wrap or aluminum foil.
Place them in an airtight container or freezer safe Ziploc bag and store in the freezer for up to 2-3 months.
Thaw overnight in the fridge before reheating. To reheat from frozen, bake in a preheated oven at 350°F for 45-60 minutes or until heated through.
Serving Suggestions
These are really a meal to themselves but you can’t go wrong with an Olive Garden salad, and breadsticks! If you want more veggies, some steamed broccoli or green beans make a great addition.
Do I have to use both Alfredo and marinara sauces?
While the restaurant uses a tangy marinara sauce and a creamy alfredo sauce, you don’t have to use both. Feel free to use one or the other depending on what your family likes.
My kids only like the Alfredo and my husband and I prefer the marinara. So sometimes I split the recipe in half and use only one sauce on each half.
Can I add meat to the stuffed shells?
This original recipe is vegetarian but you can always add some meat if you like. I have added ground beef, Italian sausage, and even ground turkey to them.
Just cook it and then mix it with the cheese filling before stuffing the shells.
How do I prevent my stuffed shells from drying out while baking?
Make sure to cover the dish with aluminum foil while baking to keep the moisture in. Also, make sure there is enough sauce to cover the shells.
Tips for No Leftovers
- Don’t overcook the pasta. The shells will cook in the oven some more.
- Make extra pasta shells. I have a tendency to tear mine with stuffing them so like to make some extra ones just in case.
- Feel free to use jarred sauces. This is supposed to be easy so feel free to make the necessary shortcuts!
- Substitute gluten free pasta shells and bread crumbs if needed.
- Substitute other Italian cheeses if you prefer.
- Don’t have ricotta? Try a large curd cottage cheese.
- No regular breadcrumbs? Use panko breadcrumbs, crushed crackers, or homemade breadcrumbs.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
With just 20 minutes of prep time for 6 large servings, these Olive Garden Stuffed Shells are one recipe your family will ask for over and over. Enjoy!
Olive Garden Stuffed Shells Recipe
Ingredients
- 20 jumbo pasta shells
- 2 cups marinara sauce
- 1 cup store-bought Alfredo sauce
- 1/2 cup Italian breadcrumbs
- Olive oil for drizzling
- Fresh basil leaves for garnish (optional)
Stuffed Shells Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg lightly beaten
- 1 tablespoon fresh parsley chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Grease a 9X13 baking dish and set aside.
- Cook pasta shells in boiling salted water for 2-3 minutes less than the minimum time listed on the package, about 9-10 minutes.
- They should remain very firm as they will continue cooking in the oven. Rinse with cool water.
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, chopped parsley, garlic powder, onion powder, salt, and black pepper.
- Mix well until all ingredients are evenly incorporated.
- Stuff each cooked pasta shell with a generous amount of the cheese mixture and place them in the prepared baking dish.
- Pour the marinara sauce evenly over the stuffed shells.
- Pour the store-bought Alfredo sauce evenly over the stuffed shells.
- In a small bowl, mix the breadcrumbs with a drizzle of olive oil until evenly coated. Sprinkle the breadcrumb mixture on top of the sauces.
- Drizzle olive oil over the top of the stuffed shells.
- Bake in the preheated oven for 20 minutes.
- Garnish with fresh basil leaves, if desired, before serving.
Notes
- Don't overcook the pasta. The shells will cook in the oven some more.
- Make extra pasta shells. I have a tendency to tear mine with stuffing them so like to make some extra ones just in case.
- Feel free to use jarred sauces. This is supposed to be easy so feel free to make the necessary shortcuts!
- Substitute gluten free pasta shells and bread crumbs if needed.
- Substitute other Italian cheeses if you prefer.
- Don't have ricotta? Try a large curd cottage cheese.
- No breadcrumbcs? Use panko breadcrumbs, crushed crackers, or homemade breadcrumbs.
Nutrition
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