Linda’s Italian Cheesey Shells

One day I was flipping through the TV channels and I stopped on Food Network and caught Ina Garten in the middle of a recipe that sounded really good and then when I was at the grocery store I came up with an idea to take her recipe and make it a little different. Her dish was a Greek inspired pasta dish. I turned mine into Italian. Fair warning, this recipe makes A LOT! This would be great to take to a pot luck or a large family picnic.


  • 1 lb box of Large Shell Pasta
  • 1 yellow onion diced
  • 4 cloves of garlic, diced
  • 3 TBLSP of Olive Oil
  • 1 lb of hamburger
  • 1lb of ground pork
  • Salt & Pepper to taste
  • 1 can sliced black olives
  • 1 can of whole tomatoes, drained and chopped
  • 1 jar of Marinara sauce
  • 1 jar of plain regular spaghetti sauce
  • 1 jar of 4 cheese alfredo sauce
  • 4 cups of Italian shredded cheese
  • 2 cups Parmesan grated cheese
  • 1 medium size pasta pan (I use the aluminum ones you can get from the grocery that come with lids so you can cover the left overs.


  1. In one pot, boil the water to cook your pasta. Follow directions on the box.
  2. In a large skillet add the olive oil and onion. Cook until the onion begins to sweat. Add garlic. Cook for a minute or two and then add your meats and salt and pepper. Cook until the meats are browned. Add olives and chopped tomatoes.
  3. By this time your pasta should be ready. Drain and dump pasta in the pasta pan. Add meat mixture. Stir. Stir in your marinara sauce and spaghetti sauce. Make sure all the pasta is covered in sauce. Sprinkle one cup of Parmesan over pasta. Then sprinkle 2 cups of the shredded Italian cheese mix. Spread the Alfredo sauce over the cheese. Add the last 2 cups of Italian Cheese mixture. The sprinkle last cup of Parmesan over the top. Cover with foil and bake for 1 hour at 350 degrees. After an hour, uncover and brown cheese for about 10 minutes with the oven turned up to 450 degrees.