Big shells with escarole, 'chovies & mozz from Cook This Book: Techniques That Teach and Recipes to Repeat (page 156) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashley_p5rv4e on May 30, 2026

    An easy, delicious, umami-bomb of a recipe.

  • BearTrapHouse on February 13, 2026

    This is so lovely. Used kale because we couldn’t find escarole.

  • Hansgee on January 13, 2023

    Quick umami comfort food recipe! This is the second time I’ve made this recipe and it turned out just as delicious as the first. It’s always fun to cook with a green I don’t often use. Molly originally wanted to develop a baked pasta, but came up with this stovetop, weeknight-friendly version instead. We used jumbo shells. I put in an extra anchovy and extra pepper flakes due to personal preference; could have used more pepper flakes, but I’m a spice hound. The mozzarella does have a tendency to clump up when it has cooled a bit, but its not a dealbreaker. Breadcrumbs are a must and next time I’ll grate some extra parm for the bowls.

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