Olive Garden Stuffed Shells (Copycat)

5 stars from 4 reviews

Olive Garden Stuffed Shells are cheesy, comforting, and indulgent. And with this easy copycat recipe, you can make them at home in an hour!

Author: Donna Elick

Servings:

Prep Time20

Cook Time20

Total Time40

Ingredients

12 jumbo pasta shells (about one half of a 12-ounce package)
3 tablespoons unsalted butter divided
1/3 cup panko breadcrumbs
16 ounces ricotta cheese
2 ounces provolone cheese, shredded (about 1/3 cup)
2 ounces mozzarella cheese, shredded (about 1/2 cup)
2 ounces parmesan cheese grated (about 1/2 cup), plus 2 ounces extra (about 1/2 cup)
1/2 teaspoon coarse black pepper
1 large egg
3 cloves garlic minced (about 1 tablespoon)
2 tablespoons cream cheese softened and sliced
1/2 cup half and half or heavy cream
1 1/2 cups marinara sauce
Chopped fresh parsley for garnish

Instructions

Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Prepare a small baking sheet with parchment paper.
Cook the Pasta Shells: Bring a large pot of heavily salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
Toast the Breadcrumbs: Melt 1 tablespoon of butter in a small microwave-safe bowl. Stir in the panko until evenly moistened. Spread onto the prepared baking sheet and bake for 5 minutes, or until lightly toasted. Set aside.
Make the Ricotta Filling: In a large mixing bowl, combine the ricotta, provolone, mozzarella, 1/2 cup of the parmesan, black pepper, and egg. Stir until fully combined. Set aside.
Make the Cheese Sauce: In a medium skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic and sauté for 1 minute, until fragrant. Add the cream cheese and whisk until mostly melted. Slowly whisk in the half & half until smooth. Stir in the remaining 1/2 cup of parmesan and whisk until the sauce is thickened and smooth. Remove from heat.
Assemble the Dish: Pour the marinara sauce into the bottom of a 9x13-inch casserole dish. Fill each shell with the ricotta mixture and place them open-side up on top of the sauce.
Add Cheese Sauce and Bake: Drizzle the cheese sauce evenly over the stuffed shells. Bake uncovered for 15 to 20 minutes, or until hot and bubbly.
Garnish and Serve: Sprinkle with the toasted breadcrumbs and chopped parsley before serving.

Notes

Make-Ahead Tips: You can prep the shells up to 1 day in advance. Cover and refrigerate before baking.

Freezing Tips: Freeze unbaked, stuffed shells in a single layer on a parchment-lined baking sheet. Once frozen, transfer to an airtight freezer-safe container. Thaw in the fridge overnight before baking.

Reheating Tips: While these are best fresh, leftovers can be reheated in a 350°F oven for 10 to 15 minutes. Add a spoonful of marinara or cream on top to keep them from drying out.

Stretch It: One serving equals 3 generously stuffed shells. If you're serving a crowd, boil a few extra shells and use slightly less filling in each.

Breadcrumb Hack: Toasting the panko adds the perfect crunch — don’t skip it. You can even make extra and store it in a jar for topping casseroles and pasta bakes.

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