- 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.
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