These Olive Garden giant cheese stuffed shells are absolutely delicious and easy to make. The oven-baked giant pasta shells are stuffed with a three-cheese filling and topped with a creamy alfredo sauce and breadcrumbs. It's the perfect dinner to WOW your guests in under 40 minutes.
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Boil a pan of water and cook the pasta shells for 12 minutes until al dente (check the package instructions for the recommended time). Drain and rinse the pasta under cold running water once the pasta is cooked.
Stuff each jumbo pasta shell with 2 spoons of cheese filling and place them on top of the marinara sauce. Cover the baking sheet with aluminum foil and bake in the preheated oven for 20 minutes.
Turn the oven to broil and place the dish back in, cooking for 2 -3 minutes until the cheese and breadcrumbs become golden brown.
If you want a thinner sauce, add more milk. If you want a thicker sauce, add less milk.
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This is vitally important to stop the cooking process. For best results, make an ice bath in a saucepan to cool down the pasta shells instantly.
Try not to let the pasta shells cook for too long, as they tend to break easier when stuffing them with the cheese filling. I always cook them 2 minutes less than the package instructions so that they are still firm enough to fill without breaking them.
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