Hit The Kitch with Molly Baz as she makes CHEESY BIG SHELLS! Molly’s got a bone to pick with all the baked pastas of the world: they simply take TOO long to make. In this ep, she’ll teach you how to make a dish that achieves all the same things a baked pasta dish does: creamy, crispy, crunchy, in less than half the time. Tune in for the full walkthrough and find the full recipe in her cookbook, Cook This Book, at the link below!

#pasta #dinner

Ingredients :

PRODUCE
1 large escarole or radicchio head or large bunch of kale
8 garlic cloves
1 tablespoon oregano or thyme leaves

DAIRY
8 ounces fresh whole-milk mozzarella
1⁄2 cup heavy cream
2 ounces grated Parmesan cheese (about 1⁄2 cup)

PANTRY
Kosher salt
1⁄4 cup plus 2 tablespoons extra-virgin olive oil
3⁄4 cup panko bread crumbs
5 oil-packed anchovy fillets
1⁄2 teaspoon red pepper flakes
12 ounces dried large pasta shells


Shop The Recipes: https://mollybaz.jupiter.shop
Hit The Club: https://mollybaz.com
Cook This Book: https://mollybaz.com/cook-this-book/
Snag Some Merch: https://shopmollybaz.com

Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Katie Cali
Producaaa: Ben Persky

Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime