Olive Garden Giant Stuffed Shells
This Olive Garden Giant Stuffed Shells recipe brings the restaurant’s classic comfort food right to your home. Each large pasta shell is stuffed with a rich mixture of ricotta, mozzarella, and Parmesan, all topped with marinara sauce and baked to golden perfection. Whether you choose to stick with the classic version or try a variation, this hearty dish is sure to satisfy your cravings for Italian comfort food. Easy to prepare and perfect for a family dinner or special occasion, this recipe is as delicious as it is impressive.Nutrition Facts (Per Serving)Calories: ~450-600 kcal, Protein: 20-25g, Carbohydrates: 50-60g, Fat: 15-25g, Saturated Fat: 8-12g, Cholesterol: 40-60mg, Sodium: 800-1000mg, Fiber: 3-5g, Sugar: 5-8gEstimated based on one serving (assuming 8 servings per batch)
Equipment
- Large Pot (1) – for boiling pasta shells
- Large Mixing Bowl (1) – for preparing the cheese filling
- Skillet (1) – for sautéing garlic and onions
- 9x13-inch Baking Dish (1) – for assembling and baking stuffed shells
- Wooden Spoon or Spatula (1) – for stirring sauce and filling
- Foil (1) – for covering the baking dish while baking
Ingredients
For the Stuffed Shells:
- 16 oz Giant Pasta Shells
- 15 oz Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1 Egg
- 1/4 cup Fresh Parsley chopped
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For the Tomato Sauce:
- 28 oz Crushed Tomatoes canned
- 2 tbsp Olive Oil
- 2 Garlic Cloves minced
- 1/2 Onion finely chopped
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
For the Topping:
- 1 1/2 cups Shredded Mozzarella Cheese
- 1/4 cup Grated Parmesan Cheese
Instructions
Prepare the Pasta Shells:
- Bring a large pot of salted water to a boil. Add the giant pasta shells and cook according to the package instructions (about 9-11 minutes). Be sure not to overcook them. Once done, drain and rinse under cold water. Set aside to cool.
Make the Ricotta Filling:
- In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and pepper.Stir until well combined.
Prepare the Tomato Sauce:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped onion, sautéing for 3-4 minutes until fragrant and soft. Stir in the crushed tomatoes, dried basil, oregano, salt, and pepper. Let the sauce simmer for 20-30 minutes, stirring occasionally.
Stuff the Shells:
- Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce at the bottom of a 9x13-inch baking dish. Using a spoon, stuff each pasta shell with the ricotta mixture and place it in the dish. Continue until all the shells are stuffed.
Assemble and Bake:
- Pour the remaining tomato sauce over the stuffed shells. Sprinkle the shredded mozzarella and grated Parmesan on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly. Let the dish rest for 5 minutes before serving.
Notes
- Make-Ahead: You can prepare the stuffed shells a day ahead. Simply assemble them, cover the baking dish tightly with foil, and refrigerate. Bake as directed when ready to serve.
- Freezing: These stuffed shells freeze well! After assembling, cover the baking dish tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding extra time to ensure they’re heated through.
- Customizable Filling: You can add spinach or ground meat (like sausage or beef) to the ricotta filling for added flavor and texture.
- Gluten-Free Version: Use gluten-free pasta shells for a gluten-free option. Just make sure the tomato sauce and cheese are also gluten-free.