Crab and Cheese Stuffed Shells

25 to 30 jumbo pasta shells
1 can (6 to 8 oz.) lump crab meat
10 oz. ricotta cheese
1 egg
4 cloves garlic, crushed
1/2 c. grated parmesan cheese
1/2 c. shredded mozzarella cheese
Salt and pepper, to taste
1 c. fresh baby spinach, roughly chopped
2 tbsp. fresh basil, chopped (or 1 tsp. dried)
3/4 c. half-and-half
1/2 c. grated parmesan cheese
1/4 c. fresh baby spinach, chopped
1 clove garlic, crushed
Shredded mozzarella cheese for sprinkling

Preheat oven to 375°F. In large bowl, mix together crab meat, ricotta cheese, egg, garlic, parmesan, mozzarella, salt, and pepper. Mix well and set aside. Prepare pasta according to package directions until al dente. Rinse shells with cold water and drain well. Mix spinach and basil leaves into the cheese mixture. Gently fill each shell with crab mixture. Place shells (open side up) in baking dish.

In mixing bowl, stir together half-and-half, remaining parmesan, spinach, and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15 to 25 minutes, until heated through and bubbly.