How to Make Spinach & Crab Stuffed Shells

This gourmet twist on the classic Italian stuffed shells dish brings an enhanced flavor to your plate. Combining spinach and crab incorporated into ricotta cheese, this will turn any dreary basic stuffed shells into a definite make again meal.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 (8 oz.) package of shredded mozzarella
• 1 (32 oz.) container of ricotta cheese
• 1 (6 oz.) can of lump crabmeat
• 1 (10 oz.) package of frozen chopped spinach
• grated cheese
• Italian seasoning
• garlic powder
• 1 (26 oz.) jar of Vodka sauce
• 1 (12 oz.) package of jumbo shells

1. Boil shells in a pot until tender. Drain water from shells in a strainer. Set aside. Drain water from the can of lump crabmeat.
2. In a bowl, combine all ingredients except Vodka sauce. For the garlic powder and Italian seasoning, add as much as you want until you reach the desired taste. Take a large rectangular baking dish and pour a small amount of Vodka sauce on the bottom of the dish. Roll baking dish around so the sauce coats the bottom of the dish.
3. Using a small spoon, take the ricotta mixture and spoon it into each shell. Lay each shell into the baking dish, one next to the other, in a line. Repeat until the dish is filled with stuffed shells.
4. Pour the rest of the sauce over all the shells. Top with a layer of shredded mozzarella. Sprinkle Italian seasoning over the cheese. Bake at 350 degrees for 40 minutes.

Tips & Warnings

• Make sure to squeeze out excess water from the spinach before placing into the mixing bowl.
• Adding a very small amount of sugar can slightly sweeten the ricotta mixture.
• You can use flaked crabmeat, however I have only made this meal with real lump crabmeat.
• If using a spoon to stuff the shells seems messy and tedious, try using a pastry bag.
• Try using a spatula to spread the sauce over all the shells.
• If you like a lot of sauce on your shells, buy an extra jar of sauce just in case one jar is not enough.
• Make sure to moisten all the shells with the Vodka sauce. Any exposed piece of shell may get quite hard while in the oven if it is not coated with sauce.
• You can add the top layer of cheese to the shells about 15 minutes before it is done if you are worried about burning the cheese or the cheese dripping down into your oven. I have always added the cheese in the beginning and have not had any problems with burnt cheese or cheese drippings in my oven.