My version of Molly Baz Big Shells with Escarole, ‘Chovies, & Mozz

So good! I made a few changes to the original recipe. Hope you enjoy!

Ingredients:

• 4 cups chopped Spinach

• 8 garlic cloves

• 1 tablespoon oregano

• 8 oz mozz

• 1/2 cup heavy cream

• 1 cup shaved parmesan

• 3/4 cup panko bread crumbs

• 1 tsp red pepper flakes

• 16 oz large pasta shells

• Olive Oil

• Salt and Pepper

Directions:

1. Start by bringing a pot of salted water to a boil.

2. In a dutch oven, toast the panko in 2 tablespoons of olive oil until golden brown, about 5 minutes. Remove the panko from the pot.

3. Into the same pot, add 1/4 cup olive oil and chopped garlic until the garlic just barely begins to brown. Add the spinach and red pepper flakes, and cook until the spinach begins to wilt.

4. Once the spinach is wilted, add the heavy cream, and bring to a simmer until the sauce begins to thicken. Add the parmesan cheese and salt. Stir until melted. Once the cheese has melted, cover the pot.

5. Add the pasta shells to the boiling pasta water and cook until al dente, about 12 minutes. Once cooked, reserve 1 cup of the pasta water and then drain the shells.

6. Return the dutch oven with the cheesy sauce to a medium heat. Add the pasta shells, pasta water, mozz, and oregano. Stir well until the cheese is melted and evenly distributed throughout the shells.

7. Top the cheesy shells with the toasted panko and enjoy!