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


  • 1/2 cup grated mozzarella cheese
  • 1 cup ricotta cheese
  • 1 cup cooked, squeezed dry and chopped spinach
  • 1/2 pound lump crabmeat, picked over for shells and cartilage
  • 5 tablespoons fine dry breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped proscuitoo
  • 2 large egg yolks
  • 2 teaspoons minced garlic
  • 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 Emeril's Vodka Sauce, or other Emeril's pasta sauce


  • Preheat the oven to 350 degrees. 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 prpeared 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, about 25 minutes.
  • Remove from the oven and let reset for 5 minutes. Serve hot.