These Steak Gorgonzola Alfredo Stuffed Shells are perfect for a rich and cheesy Italian dinner! There are FOUR cheeses in this recipe: mozzarella, ricotta, Parmesan, and Gorgonzola!
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These Italian stuffed shells were a huge hit at a dinner party! The little we had left over definitely did not go to waste as everyone wanted to take them home!
This stuffed shells recipe is inspired with one of the all-time most popular recipes on this site, Copycat Olive Garden Steak Gorgonzola Alfredo.
This pasta dish was something I loved to eat and they have since discontinued it, so I am glad that I can bring the dish to your homes!
This copycat pasta is filled with the same add-ins as the restaurant original, with spinach, sun-dried tomatoes, and Gorgonzola crumbles.
You can easily sub the Gorgonzola for blue cheese. Add as much or as little of each ingredient as you want!
The restaurant version has balsamic vinegar on the steak, and the vinegar acid cuts the richness of everything (just like the tomatoes do). I like to drizzle the pasta shells with a little balsamic glaze!
Because the cheese shells are rich, a little will go a long way. I love to serve them up with a side vegetable like broccoli or asparagus.
I also keep some of the Copycat Olive Garden Alfredo Sauce from the recipe on the side for topping off once they come out of the oven!
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/3 cup sun-dried tomatoes chopped
- 1 cup frozen spinach chopped (or 2 cups fresh chopped)
- 2 ounces gorgonzola crumbles (or blue cheese) (approximately 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Bring a large stock pot of water to a boil over high heat. Salt the water and add the shells to cook until just al dente and a little firmer than you want them to be in the end (approximately 2 minutes shorter than box directions). When done, drain and set aside.
- While the noodles are cooking, cook the ground beef in a large skillet or medium stock pot over medium heat until cooked through, approximately 5-7 minutes. Drain excess fat when no pink remains and add the 2 Tablespoons of balsamic. Set aside.
- Also while the noodles are cooking (or after cooking in the same stock pot) make the alfredo sauce. Combine the butter and heavy cream in a medium or large pot over medium heat until the butter is melted. Add the nutmeg. Bring to a simmer.
- Once simmering, remove the sauce from the heat. Add the Parmesan cheese and whisk to combine until melted. Season to taste with salt and black pepper. Set aside.
- Make the cheese mixture by combining all of the cheese mixture ingredients in a small bowl. Set aside.
- Heat the oven to 375 F.
- Place a little of your sauce in the bottom of your baking dish to cover. Using a spoon, fill each shell approximately half way full with the cheese mixture. Then scoop some ground beef into the shell. Place the shell in the baking dish, open side up. (Alternatively, you can mix the beef straight into the cheese mixture).
- Repeat with the remaining cheese mixture and shells.
- Cover the shells with the alfredo sauce, 3/4 cup mozzarella, and 1/4 cup Parmesan cheese. Bake at 375 F until the cheese is melted and starting to brown on top, approximately 20 minutes.
- Garnish with additional gorgonzola, sun-dried tomatoes or fresh basil if desired and serve immediately.