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Copycat Olive Garden Jumbo Stuffed Shells!!

Custom Keto Diet

Olive Garden Stuffed Shells are one of my their most popular dishes and one of my most popular recipes! They’re cheesy, saucy and delicious – plus – easy to make! I’ve been really enjoying my copycat Olive Garden recipes and thought I’d make this one up for myself. These Olive Garden jumbo stuffed shells are filled with four cheeses and then topped with alfredo sauce, marinara sauce as well as toasted breadcrumbs.

 

INGREDIENTS

16 jumbo pasta shells
1 (15 oz) jar marinara sauce

FOR THE FILLING:

15 oz ricotta
1 cup mozzarella cheese, grated
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced

FOR THE BREADCRUMBS:

1/3 cup Italian seasoned breadcrumbs
1 tablespoon butter

FOR THE ALFREDO SAUCE:

6 tablespoons butter
2 cloves garlic, minced
1/2 cup whipping cream
1 cup Parmesan, grated
1/4 cup mozzarella cheese, grated
Kosher salt and freshly ground black pepper, to taste

Field Dogs 300 x 600

 

INSTRUCTIONS:

Preheat oven to 400
Cook shells 12 min (package said 9 but I felt like they needed longer)
In a bowl, mix ricotta, mozzarella/provolone, Parmesan basil, oregano and garlic. Stir well.
Rinse pasta with cool water
Spray 8×8 pan with nonstick spray (I love this Rachael Ray baking dish)
Add 1 cup marinara to bottom of pan
Stuff shells with 2 tbsp filling per shell – use small spoon or hands
Place each shell on top of the marinara
Cover with aluminum foil and Bake at 400 for 20 min
In skillet, melt 1 Tbsp butter – add breadcrumbs – stir until toasty brown 1-2 min – spoon into a small bowl and set aside.
When 5 minutes left on shells – In same skillet melt 6 Tbsp butter
Add garlic and saute for 1 minute
Slowly stir in half and half and both cheeses
Stir together until all cheese are melted and sauce is smooth
Remove shells from oven
Spoon alfredo sauce over top and around shells
Add a little more marinara on top
Sprinkle bread crumbs and any extra Parmesan cheese on top
Broil on high for 2-3 min until cheese browns slightly

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