Copycat Olive Garden Stuffed Shells (Cheesy Baked)

Olive Garden’s stuffed shells are cheesy, comforting Italian-American perfection – jumbo pasta shells filled with a rich cheese blend and baked in marinara. This copycat recipe makes that crowd-pleasing dish at home.

Why You’ll Love This Recipe

• Filled with a rich five-cheese blend
• Cheesy, comforting, and crowd-pleasing
• Great make-ahead dinner
• Feeds a family

Copycat Olive Garden Stuffed Shells

A copycat of Olive Garden's stuffed shells - jumbo pasta shells filled with a creamy five-cheese blend, baked in marinara and topped with melted mozzarella.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 440

Ingredients Equipment Method Notes

Ingredients

  

• 20 jumbo pasta shells
• 15 ounces ricotta cheese
• 2 cups mozzarella cheese shredded, divided
• 1/2 cup Parmesan cheese grated
• 2 ounces cream cheese softened
• 1 egg
• 2 tablespoons fresh parsley chopped
• 3 cups marinara sauce

Equipment

• large pot
• Baking dish
• mixing bowl

Method

 

1. Cook the shells to al dente, drain, and cool slightly. Preheat the oven to 375F.
2. Mix the ricotta, 1 cup mozzarella, Parmesan, cream cheese, egg, and parsley.
3. Spread 1 cup marinara in a baking dish. Fill each shell with the cheese mixture and arrange in the dish.
4. Top with the remaining marinara and mozzarella.
5. Cover with foil and bake 25 minutes, then uncover and bake 5-10 minutes until bubbly. Rest before serving.

Notes

Cook the shells just to al dente so they hold up to stuffing. A blend of ricotta, mozzarella, Parmesan, and a little cream cheese makes the filling extra rich.

Tips for the Best Stuffed Shells

• Cook the shells just to al dente so they hold up
• Add cream cheese for an extra-creamy filling
• Cover with foil first so the top does not over-brown
• Let it rest before serving

Storage & Reheating

Refrigerate up to 4 days or freeze up to 3 months. Reheat covered in the oven.

Variations to Try

• Add cooked spinach to the filling
• Mix Italian sausage into the marinara
• Assemble a day ahead and bake when ready

Frequently Asked Questions

Can I make stuffed shells ahead?

Yes. Assemble and refrigerate up to a day, or freeze unbaked. Add time if baking from cold.

How do I keep the shells from tearing?

Cook them just to al dente and handle gently while stuffing.

What cheese is best for the filling?

A blend of ricotta, mozzarella, and Parmesan, with a little cream cheese for richness.

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