These Olive Garden giant cheese stuffed shells are absolutely delicious and easy to make.
Jumbo shells, Ricotta cheese, Mozzarella cheese, Provolone cheese, and many more...
Cook the pasta shells for 12 minutes until al dente. Drain and rinse the cooked pasta.
Mix the 3 chesses with the oregano, basil, and minced garlic in a medium bowl.
Grease a baking sheet with cooking spray and pour 1 cup of the readymade marinara sauce into it.
Stuff each jumbo pasta shell with cheese filling and place them on top of the marinara sauce. Bake in the preheated oven for 20 minutes.
Melt butter in a skillet over medium heat with the breadcrumbs for 1-2 minutes until slightly toasted, then transfer to a bowl.
Make the creamy alfredo sauce with melted butter and garlic, cooking for 1 minute, then whisk in the half and half milk.
Stir in the remaining Parmesan and Mozzarella cheese until completely melted.
Remove the pasta shells stuffed with cheese from the oven, remove the aluminum foil, and pour just enough alfredo sauce to cover the cooked shells.
Spoon over some more marinara pasta sauce and finish with the toasted breadcrumbs and extra Parmesan cheese.
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.
Try not to let the pasta shells cook for too long, as they tend to break easier when stuffing them with the cheese filling.
For best results, make an ice bath in a saucepan to cool down the pasta shells instantly.