Italian Giant Cheese Stuffed Shells

Copycat Olive Garden Giant Cheese Shells Recipe on a white plate.

4.91 from 10 votes

Italian Giant Cheese Stuffed Shells

These Giant Cheese Stuffed Shells are the perfect blend of herb and cheese flavors, and then topped with a delicious marinara sauce.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course Pasta

Cuisine: American-Italian

Servings: servings

Calories: 563kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

3 cups marinara sauce

Pasta

8 oz. jumbo Shells 18 Shells but add more just in case several split.
salt for pasta water
1 teaspoon garlic powder optional

Cheese filling

2 Tablespoons olive oil
4 cloves garlic minced
4 cups fresh spinach leaves roughly chopped
32 oz. ricotta cheese
1 cup mozzarella cheese shredded
2 eggs large
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
½ teaspoon dried parsley
½ teaspoon dried basil
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground

Garnish

Fresh basil
Parmesan cheese freshly ground

Instructions

Preheat the oven:

Preheat the oven to 375℉. Lightly grease a 9X13-inch baking dish.

Boil the pasta:

Place a large pasta pot (or deep pot) with water over high heat.
Once the water boils season with salt and the garlic powder to infuse the pasta with more flavor.
Although this recipe calls for 18 shells, cook 2-3 extra shells just in case some rip and break apart.
Cook the giant pasta shells 1 or 2 minutes LESS than the package instructions. This will be molto al dente.
You want the shells slightly under-cooked because they will finish cooking with the sauce in the oven.
Once cooked, strain the pasta and set aside to cool down so you can easily handle them.

Cheese Filling:

In a large skillet over medium-high heat, add the oil and when it starts to shimmer, add the garlic and cook until it starts to turn a light golden color. About 1 minute.
Add the chopped spinach stirring and cooking until it begins to wilt. About 3-4 minutes.
Remove from heat and cool.
In a large mixing bowl, stir together the cooked spinach, ricotta cheese, mozzarella, Parmesan cheese, eggs, onion powder, Italian seasoning, dried parsley, dried basil, salt, and black pepper until thoroughly combined.
Pour 1 cup of the marinara sauce into the bottom of the prepared 9X13-inch baking dish.
Stuff each giant pasta shell with an ample amount of the spinach and cheese mixture.
Arrange the shells filled side up in the baking dish.
Placing the shells cheese filled up prevents the cheese from leaking out into the sauce.

Bake:

Cover the filled shells with the remaining marinara sauce and cover with aluminum foil. Bake for 25 minutes.
Remove the foil and continue baking until the top begins to brown, another 1--15 minutes.
Sprinkle with Parmesan cheese and fresh chopped basil. Serve warm.

Notes

STORAGE:

Store these copycat olive garden giant cheese stuffed shells in an airtight container for up to five days.

You can also make these up to 24 hours ahead by assembling them and covering them tightly with foil or plastic wrap in the fridge.

Reheat these stuffed shells in a 350-degree oven for 10 - 15 minutes. You can also reheat single servings in the microwave at 50% power for one to two minutes, or until warm all the way through.

These giant shells can also be stored in the freezer for up to three months in a freezer-safe container.

TIPS:

I suggest cooking your pasta al dente because that will help you stuff them, and they will continue to cook in the oven.
I like to use whole milk ricotta and mozzarella cheese because I've found that they give the best taste, you can use the lower-fat options if you prefer.
My family prefers the taste and texture of mozzarella cheese that has been shredded by hand and not the pre-shredded stuff.
For easy filling, you can use a large storage bag with the tip cut off to pipe in the cheese mixture.

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