Cheesy Stuffed Shells Recipe (So Simple, So Delicious!)

These Cheese Stuffed Shells are a creamy, melty explosion of flavor, with velvety ricotta and gooey mozzarella nestled inside tender pasta shells. Just when you think it can’t get any better, they’re smothered in a rich, buttery Alfredo sauce and baked to golden, bubbly perfection. Don’t be surprised when everyone wants seconds (or thirds)!

Cheese Stuffed Shells

I can’t resist pasta and cheese—I just can’t.

When I’m out to eat and the waiter brings the cheese grater, saying those magical words, “Just say when…”, you better believe I’m not stopping anytime soon. 

This copycat Olive Garden stuffed shells recipe is the bee’s knees—seriously!

Each tender pasta shell is stuffed with rich, creamy cheese, then smothered in my Better Than Olive Garden Alfredo sauce for the ultimate indulgence.

When it comes out of the oven, it’s bubbly, golden brown, and downright irresistible. But trust me, let it cool for a minute—those cheesy pockets are piping hot!

Now, let’s talk sauce.

I love Olive Garden’s Alfredo, but I can’t always make it out to eat. So, I whipped up my own copycat version, and honestly? I think it’s even better than the original!

Why You’ll Love Cheese Stuffed Shells

• Comfort Food at Its Best: These easy stuffed shells are the definition of comfort food—warm, hearty, and satisfying. Perfect for family dinners or when you’re craving something creamy and cheesy.
• Simple Ingredients: This recipe uses basic ingredients you can easily find at your grocery store, making it an easy recipe that doesn’t require anything special.
• Perfect for a Crowd: This dish is a true family favorite and can easily be doubled to serve more people. It’s the perfect dinner for potlucks, gatherings, or when you’re feeding a hungry crowd.
• Great Leftovers: These shells taste even better the next day!

Cheese Stuffed Shells Ingredients

• Jumbo Pasta Shells: These big shells are perfect for stuffing with cheese. 
• Ricotta Cheese: Use whole milk ricotta for the creamiest texture.
• Italian Cheese Blend: A mix of types of cheese like mozzarella, Parmesan, and provolone. This adds lots of flavor to the cheesy filling.
• Egg: The egg helps bind the ricotta mixture together, making it easier to stuff into the shells.
• Stick of Butter: Melted butter adds richness and flavor to the dish.
• Cloves Minced Garlic: Fresh garlic gives a savory kick to the cheese filling. You can also use garlic powder if that’s what you have.
• Heavy Cream: Cream is used to make the Alfredo sauce. I don’t like using UHT cream as it doesn’t have the silky finish I love in an Alfredo sauce. 
• Parmesan Cheese: Adds a nutty, salty flavor to the cheese mixture and for sprinkling on top.
• Mozzarella Cheese: You’ll use this inside the filling and sprinkle more on top for a golden brown finish.
• Salt and Pepper: These basic ingredients season the cheese mixture and the overall dish for the best flavor.

How to Make Cheese Stuffed Shells

1.) Cook the Jumbo Pasta Shells: Preheat your oven to 350°F. In a large pot of salted water, cook the jumbo shells according to the package directions until they’re al dente. Drain and let them cool in cool water so you can handle them without burning your hands.

2.) Prepare the Cheese Mixture: In a large bowl, mix together the ricotta cheese, Italian cheese blend, egg, and a bit of salt and black pepper to taste. 

3.) Stuff the Shells: Take the cooked shell pasta and carefully stuff shells with the ricotta mixture. Place the stuffed shells in the bottom of a baking dish or a casserole dish.

4.) Make the Alfredo Sauce: Melt the butter in a large skillet over medium-high heat. Add the minced garlic, heavy cream, and a pinch of black pepper. Let this cook for about 5 minutes, whisking often to make sure the sauce is smooth.

5.) Add the Cheese: Stir in the Parmesan cheese and let the sauce cook for 10-15 minutes until it thickens up. Keep whisking every couple of minutes to make sure it doesn’t stick. Then, add the mozzarella cheese and stir until everything is smooth and melted.

6.) Pour the Sauce: Pour sauce over the top of the stuffed shells, making sure each one is covered.

7.) Cover & Bake: Cover the dish with aluminum foil and pop it in the oven. Bake time is about 20 minutes or until the cheese is golden brown and bubbly on top.

What Are Jumbo Pasta Shells?

Jumbo pasta shells are also called conchiglie, and they’re shaped like conch shells. They’re perfect for stuffing and hold 2-3 tablespoons of stuffing. You can find them in the pasta aisle of most grocery stores.

More Recipes You’ll Love

• Taco Pasta
• Spaghetti Casserole
• Homemade Velveeta Mac and Cheese
• Southwest Chicken Pasta
• Marry Me Chicken

Recipe Tips 

• You can prep the shells, including stuffing them, and make the sauce ahead of time and assemble the dish, so all you need to do is bake it. Add a few minutes of baking time if the dish has been refrigerated first.
• When cheese is the star of the dish, use good-quality cheese! Freshly shredded Parmesan has the best flavor and will make the best Alfredo sauce.
• Don’t overcook the shells! They’ll cook a bit more in the oven, so make sure they’re quite al dente when you drain them from the boiling water.
• You can use any kind of ricotta, including low-fat. I like extra-smooth full-fat ricotta in this dish though!

Ways to Serve Cheese Stuffed Shells

• With a Simple Green Salad: This is a rich and hearty meal, so if you’re going to serve a side dish with it, make sure it is light. I like serving a fresh, green salad with my favorite balsamic salad dressing.
• With Fresh Herbs: Top with fresh basil or parsley to make it look pretty.
• Garlic Bread: If you don’t mind a few extra carbs, garlic bread is terrific for mopping up all that yummy sauce.
• Breadsticks: Y’all, my Copycat Olive Garden Breadsticks are PERFECT to serve alongside this pasta dish!

How to Store Leftovers

Store your cooled stuffed shells in an airtight container in the fridge for 3-4 days. Reheat them in the microwave or cover them and reheat the shells in a low oven.

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Cheese Stuffed Shells

Servings 6 servings

Ingredients

• 15 jumbo pasta shells
• 1.5 cups ricotta cheese
• 2 cups Italian cheese blend
• 1 egg
• 1/2 stick of butter
• 3-4 cloves minced garlic
• 2 cups heavy cream
• 3/4 cup Parmesan cheese
• 1 cup Mozzarella cheese plus more for sprinkling
• salt and pepper

Instructions

• Preheat your oven to 350 degrees. In a large pot of salted water, cook the jumbo pasta shells until al dente. Drain; let cool so you can handle them without burning your hands.
• In a large bowl, mix together the ricotta cheese, Italian cheese blend, egg, and some salt and pepper to taste. Stuff the cheese mixture inside the cooked shells. Place them in a 2 quart baking dish.
• Melt the butter in a large saucepan. Add the garlic, cream, and a pinch of pepper. Cook for about 5 minutes, whisking often. Add the Parmesan cheese and cook the sauce on medium heat for 10-15 minutes, or until the sauce has thickened and is smooth. Make sure you give it a good whisk every couple of minutes! Add the mozzarella cheese and stir until smooth.
• Pour the Alfredo sauce over the filled shells. Bake at 350 for 20 minutes, or until the cheese has browned and is bubbly. Let cool for 5 minutes before serving.