Olive Garden Stuffed Shells (Copycat)

Eating out can be expensive, but there’s no reason you can’t make Olive Garden Stuffed Shells at home!! They’re pure comfort food: creamy, cheesy, and bubbling with marinara and a silky white sauce. And that crunchy, golden breadcrumb topping really puts these large stuffed shells over the top. This easy Olive Garden copycat recipe comes together in under an hour and delivers restaurant-quality flavor right from your own oven.

Olive Garden Stuffed Shells

This is the kind of dish that makes everyone forget they were ever mad at each other.

It’s hot, cheesy, ridiculously creamy, and those crispy breadcrumbs on top? Heaven. The kind of dinner that makes people close their eyes on the first bite and ask, “Wait… YOU made this?”

These shells are stuffed like they mean it… no skimpy filling here. You’re getting a forkful of cheesy goodness in every bite, and that’s the way it should be.

Whip up some air fryer garlic bread to pair with these stuffed Italian shells, and you’ve got a dinner that is next level delicious. 

Or make it a true copycat meal with recipes for Olive Garden’s famous salad and breadsticks!

And if you need some protein for it to feel like a full meal, try a classic Chicken Parmigiana or the since-retired Chicken Vino Bianco (one of my personal favorites!).

INGREDIENT NOTES

• Extra Large Pasta Shells: Smaller shells are nearly impossible to stuff, so if you’re really in a pinch, manicotti noodles are the way to go.
  
• Panko Breadcrumbs: Sprinkled on top for a bit of crunch! For even more flavor, you can mix a bit of dry Italian seasoning into the breadcrumbs.
  
• Ricotta: Whole milk ricotta adds richness and creaminess. This is the one cheese you can’t substitute! If you’ve got the time, try making it from scratch.
  
• Shredded Cheese Blend: Provolone adds depth, mozzarella brings the melt, and parmesan finishes it off with salty nuttiness. Grate it fresh for best results!
  
• Cream Cheese: This helps the white sauce stay thick and velvety without separating.
  
• Half & Half: For a silkier, richer white sauce, replace the half & half with heavy cream.
  
• Marinara Sauce: Any store-bought sauce is fine, of course, but I recommend making my copycat Olive Garden Marinara Sauce.  

VARIATIONS

Spinach & Cheese: Add ½ cup thawed frozen spinach (squeezed dry) to the ricotta filling.

Meat Lovers: Add cooked crumbled sausage or ground beef to the marinara before baking.

Veggie Packed: Sauté finely chopped mushrooms or zucchini, then drain well and mix into the cheese filling.

Extra Cheese: Sprinkle more mozzarella over the top before baking for even more gooey goodness.

STUFFED ITALIAN SHELLS FAQ

When I was developing this stuffed large shells pasta recipe, I wasn’t just chasing a copycat… I was chasing consistency.

The kind of forkful that delivers balanced flavor, the perfect melt, and a sauce that coats without sliding off.

To get there, it all comes down to ingredient choice and kitchen chemistry.

Let’s talk filling first. Ricotta provides a soft, mild base, but on its own, it can be grainy and bland.

By folding in provolone and mozzarella (both high in casein and known for their meltability), along with finely grated parmesan, you get a smooth, rich interior with just the right pull.

The egg acts as a binder and stabilizer. Once baked, it locks the filling into a cohesive structure that doesn’t ooze out when sliced.

The sauce? That was the real test. A standard béchamel was too flat. I found that starting with a small amount of cream cheese adds emulsifiers that help stabilize the fat when the half & half is whisked in, creating a velvety emulsion that holds together, even after baking.

The parmesan (high in glutamates) intensifies flavor and helps thicken the sauce naturally without needing a flour-based roux.

Even the breadcrumb topping has intention. Toasting the panko with butter initiates the Maillard reaction, adding a crunchy, golden finish that contrasts the creamy shells underneath.

This isn’t just comfort food… it’s layered with thoughtful techniques that elevate each bite.

I’ve tested, tweaked, and tasted until the texture of these stuffed Italian shells was perfect and the flavor delivered from edge to edge.

TOOLS NEEDED

• Large pot
  
• Small baking sheet
  
• Medium skillet
  
• Large mixing bowl
  
• 9×13-inch casserole dish
  
• Measuring cups and spoons
  
• Spoon or small scoop for stuffing shells

Enjoy!

With love, from our simple kitchen to yours. 

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Originally published October 2022, updated and republished September 2025

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