Emiril's website features a Spinach And Blue Crab Stuffed Shells recipe that uses Emeril's vodka sauce, but Emeril's Vodka Sauces go well with any recipes that use pasta. Another way to incorporate Emeril's Vodka Sauces is to substitute it for other vodka sauces in recipes.
To make Emiril's Spinach And Blue Crab Stuffed Shells, grease a 2-quart casserole dish, sprinkle it with 2 tablespoons fine dry breadcrumbs and set aside. In a bowl, combine 1/2 cup grated mozzarella cheese, 1 cup ricotta cheese, 1 cup cooked and chopped spinach, 1/2 pound lump crab meat, 1/2 cup grated Parmesan cheese, 1/4 cup chopped prosciutto, 2 large egg yolks, 2 teaspoons minced garlic, 2 tablespoons chopped, fresh parsley, 2 tablespoons chopped, fresh basil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Stir until well combined.
Cook 16 to 20 jumbo pasta shells until al dente and stuff them with the cheese mixture one at a time. Arrange the shells in even rows in the prepared casserole dish. Pour one 25-ounce jar of Emeril's vodka sauce over the shells, and sprinkle the tops evenly with 3 tablespoons of dry fine breadcrumbs. Bake uncovered at 350 degrees Fahrenheit until hot and bubbly, about 25 minutes. Remove from the oven and let cool for 5 minutes, before serving hot. Emeril's vodka sauces also taste great over penne, rigatoni or ziti pasta.