Baked Farfalle With Escarole and Zucchini

Ingredients

• Kosher salt
• 1 pound farfalle
• 2 tablespoons extra-virigin olive oil, plus more for brushing
• 4 cloves garlic, sliced
• Pinch of red pepper flakes
• 1 28-ounce can plum tomatoes
• 1 15-ounce can plum tomatoes
• 4 large sprigs basil, plus 1 cup chopped fresh basil
• 1 cup chopped fresh parsley
• 1 1/2 cups chopped escarole, sauteed
• 1 1/2 cups sliced zucchini, sauteed
• 3 cups shredded Italian fontina cheese
• 1 cup freshly grated parmesan cheese

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