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Spinach And Blue Crab Stuffed Shells With Emeril's Vodka Sauce

  • Yield: 4 to 6 servings


  • 5 tablespoons fine dry breadcrumbs
  • 1 cup cooked, squeezed dry, and chopped spinach
  • 1 cup ricotta cheese
  • 1/4 cup chopped prosciutto
  • 2 large egg yolks
  • 2 teaspoons minced garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Mozzarella cheese
  • 1/2 pound lump crabmeat, picked over for shells and cartilage
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 to 20 jumbo pasta shells, cooked until just al dente and drained
  • One 25-ounce jar Emerilís Vodka Sauce, or other Emerilís pasta sauce


  • Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish, sprinkle with 2 tablespoons of the breadcrumbs, and set aside.
  • In a large bowl, combine all of the ingredients except the breadcrumbs, shells, and Vodka sauce, and stir until well combined.
  • One at a time, stuff the shells with the cheese mixture and arrange in even rows in the prepared dish. Pour the sauce over the shells and sprinkle the tops evenly with the remaining 3 tablespoons breadcrumbs. Bake uncovered until hot and bubbly and the top is golden brown, about 25 minutes.
  • Remove from the oven and let rest for 5 minutes. Serve hot.