The Ultimate Baked Pasta Hack | Hit The Kitch with Molly Baz
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- เผยแพร่เมื่อ 16 ม.ค. 2023
- 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: mollybaz.jupiter.shop
Hit The Club: mollybaz.com
Cook This Book: mollybaz.com/cook-this-book/
Snag Some Merch: 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
I bought your book for my husband this Xmas. BEST GIFT EVER! He really got back into cooking again after being out of it for a while. He made me this dish last week and it was the best thing I ate in years. I was just so damn delicious. And no - it doesn’t taste like anchovies (not a fan), the fish just give the dish this amazing rich flavor. And the book is also hilarious to read. Love it! So thank you! ❤
aww so sweet, thank you for sharing
Adam Ragusea: you dont have to pre-boil pasta for baked dishes
Molly Baz: you dont have to bake pasta for pre-boiled dishes
Small Orichette pasta is my favourite ever since I saw Molly's BA Episode the brocolli/chorizo pasta one. Beautiful. My favourite
If you didn’t already know ⚰️ penne, you must be new here.😂😂😂😂
Hey Molly, my wife and I are actually going to make this tonight. We love cheesy shells. I told her "Molly should make her next cookbook called 'Baz to the Bone' like bone broth because it's food related" and she laughed at me. I said I'm going to comment on her YT page about it if she has one and she said, Molly does so here I am holding my end of the bargain.
She's so cuuuuute.
Great video and amaaaazing recipe! Love how Hit the Kitch is really finding its voice!
Thank you Molly! Just made this recipe and it’s delicious!
Absolutely love the yellow kitchen!
this is one of my favvvv recipes from the book it's so GOOD
So glad to have discovered that you now have your own channel. This might be the only channel I have ever subscribed to before I had watched a video. I’m so excited to get caught up with all your new videos.
My goodness!! It looks so cheesy and good 😍
That looks sooo yum.
One of my all time fav Molly recipes is smashed potatoes with walnut dressing! It took me several times to get it bc at that time I was buying cheap olive oil, but I learned so much about cooking with that recipe. I finally started getting really good olive oil and it made that recipe so delish!! This one looks great too, I’ll definitely be trying it out this weekend!
OHh def want to try that one too, I've heard great reviews from friends who made it.
That looks so good.
I tried this AND ITS THE BOMB LIKE OMG YOU NEED TO TRY IT
all respect to the bazfather -- but a quality baked ziti for a holiday or bday dinner is totally worth it for me.
IMO- One of the best parts of baked pasta is making it in advance for a gathering so there is little labor to do while guests are there.
Great point. Leaving it in the fridge overnight even makes it better, so you can prepare it a day early, then pop it in the oven 30-45 min before dinner, then drink some wine with your guests and serve when ready.
I think fast cooking is definitely overrated and is meant for the days where you have a lot of work and not a lot of time.
I’m so glad I found this video! I’ve been ordering takeout often because I’m lazy but this actually made me get up and go buy ingredients and make my own dinner. I made it for dinner today and WOW, it’s amazing. Definitely going to be a regular recipe for me :) thanks Molly!!
going to need the link for that beautiful blue oval pot 😍
It’s her collab with Great Jones cookware💙💛❤
SHES BACK!!! WOOOO!!!!!! 😁
..can't believe I didn't have the bell turned on, BUT I do now! 😎 Let's Gooo
I want that right now.
I am going to try this next. This looks delicious. I like escarole too. I usually use it with Italian sausage and pasta. Penne pasta, I'm afraid.
so nice! :)
Giving Andy vibes with the old Gucci shirt 😂just love BA test kitchen - some of our favorite recipies are ones you've shared and all I've enjoyed making. Much thanks - A fellow carb lover
Nice! I planted way too much escarole in the greenhouse over winter only to find out my wife finds it way too bitter for salad. Will try this and see if cheesy creamy goodness makes her like it.
Yum! Is it necessary to toast the panko first?
Wicked, nice.
I was hungry before so I went to the butcher! For the price of a takeout meal I got a meatloaf, a chicken parma and a bulk tray of rissoles! I get to stock my freezer! Cooking the parma for lunch.
Did you make your own red pepper flakes (and the pot too)?
my fav...
was just thinking this afternoon that we were due for a "Hit the Kitch"
This is so delicious. My wife's favourite ever thing I've made her.
My favorite thing about Molly's cooking is that she's not afraid of salt.
Escarole, extra roll, word to the baker.
Can you substitute shells for penne?
Big bites FTW!
This looks great! You know what would make it even better? Throwing it in the oven for half an hour.
Where can I get this shirt but it says Bucci?
Whatever you are on, my friend, please send it my way, ASAP. Seriously, though (and too?!), #LEGEND
What's the best substitution for the escarole? (In case my grocery store doesn't have it which is likely)
Read the recipe. It calls for "1 large escarole or radicchio head or large bunch of kale".
@@winnerr1 I don't know how to read.
Spinach
bazzzzz grinding that teflon with her metal spoon no!!!
What is the reason behind not wanting to add heavy cream to water? :)
her goal is to reduce the cream down & thicken it, so adding it to water would just prolong the process :)
slay kween🔥
For anyone wondering, cavity is the word Molly was thinking of rather than caverns.
My wife: I don't like anchovies.
Also my wife: this is the best pasta I've ever had.
She said the same about your tuna melt.
I am a new, but huge Molly Baz fan and will tell anyone who asks.
molly wearing a gucci shirt while cooling is an ultimate flex
While this has very little to do with traditional pasta, it looks like a delicious recipe. I understand the idea that you don't want to spend a ton of time making a pasta dish and it isn't a great fit for a short video format.
I have to say though, that making a big family style lasagna is totally worth it. A lot of the preparation can be done beforehand, most of the time is spend slowly cooking the sauce and you only have to keep an eye on it for most of that duration. This is a dish loved by many, including children and some of the most picky eaters. If you want to go non-italian, non-traditional lasagna, you can even use your leftover vegetables in the sauce and just throw them in there.
If you can get the same flavor in half the time, I say, why not. No one is out here trying to be "traditional" :)
I love anchovies on pizza but I’ve never really had them on anything else. I’m curious to know what kind of flavor they add to something like a pasta sauce, I’m guessing not overly fishy? Because on a pizza or whole you can really taste the briny oily-ness and I just can’t see that going with this dish but maybe it does. I know it’s the main ingredient in some dressings as well but I don’t eat much salad! Anyways, this looks so good 🤤
I personally think they add a really nice, rich salty umami note without adding too much distinct flavor!
Zoe is right, they add Umami (savory) to the dish. It might seem like an odd choice, but because it is so very little anchovis compared to the large amount of cream, garlic and parm, it won't taste fishy at all.
The traditional dressing for Ceasar Salad also uses anchovis in the same way, you don't taste it individually but it adds a layer of complexity to the dressing that improves it.
Thanks for the reply! I’ll have to tell my family and friends who don’t like anchovies. Hopefully the fact that it doesn’t exactly taste like anchovies will win them over into trying this meal!
isnt escarole rlly bitter+
Why don't you want to add the cream if there's water present?
You really need a show on the food network
Why would she want that? So she can work in some garbage studio under a production team that doesn't get her vision, where it's all about reality hosts, product placement, and cheap content?
She's got a WAAAY better deal right here, and it's a far better product she's providing to her fans.
Agreed, if she can make a living building her channel, sell her books and doing this with her own team, that would be a win for most people. In the end Molly has to decide for herself though. Unless she is a crazy good actor, I think we can safely say she is enjoying what's she's doing in the videos. Focus on having fun first, money or widespread acknowledgement later
Just adding toasted panko doesn't do enough to make this resemble baked pasta imo. Baked pasta gets its character from the *actual* pasta noodle having those crispy bits and heterogeneity. Think of those corner slices in a pan of baked ziti or baked shells or baked mac and cheese.
Just put it under the broiler toasted bread crumbs takes even longer than that
Surly is should be “Hit This Kitch”
"Doesn't taste like anchovies, just tastes good" - b-bbut anchovies taste good.... I am confus 🤔
♥️ this, especially as a fellow member of team baked-pasta-dish-isn't-worth-it.
Needs more cursing!
Also, your channel is as phenomenal as you are brilliant.
You don't have to bake pasta before putting in the oven.
Made this recipe but didn’t hit the spot for me. The shells were awkward to eat cos they were so big. Next time I’ll go down a size. Also so. much. garlic. Too much for me - don’t know how you do it Molly!
I will marry fusilli
molly i love u but i hate the color grading sm
Baked pasta is all about leftovers.
Molly is Dakota Johnson’s doppelgänger
Where does she get her aprons?
Any sizzling you hear is still from water. Fast low-level sizzling is from steam, as opposed to the pops you hear from full droplets. Vegetable oil will smoke long before it starts to boil. Smoke point of oil is about 400F, and boiling point is close to 600F. Boiling oil is extremely dangerous, and near ready to ignite and explode.
Why are you using packaged parm? Or is this some boutique grated parm that doesn't contain all the devils best inventions?
Camera work is very bad. The shakiness makes watching very unpleasant. There is also a lot of clutter in front of the camera shots which also makes watching unpleasant.
Love the $600 t-shirt 🙄 The valley girl voice pairs perfectly with it.
Does Alison Roman know you’ve stolen her identity? It’s not even subtle. You straight up stole her entire format.
What the hell? Alison Roman, Claire Saffitz, now you, all disappearing. Are you guys vacationing together?
You were one of my favorites on Bon Appetit, and I was excited to see you reappear on TH-cam. Please return to imparting technique and recipes with skill and humor. What I didn’t sign up for was a money grab where you use each new show to hawk yet another recipe from your cookbook. You can do better.
I don't think she's trying to "money grab" so much as she has *her own channel* where she can demo *her own recipes* . With the time and skill it takes to pull off developing a cookbook, I can imagine how someone would want to give it a good amount of face time, no?
Mmmmm these are her recipes, some of which are in her cookbook. Unnecessary aggressive take!
bounce then.
Cavity over cavern
I'm a "crevice" guy myself
Hey Molly,
I asked a question about the live cooking but you ignored my message on Instagram and left me unread. It’s very disappointing. I enjoy your recipes and book that I bought 👍.
This looks delicious. Cooking is almost a universally accessible hobby. I love your food videos but I must admit im a bit distracted by the pre ripped 600 dollar t shirt. 🤌