Baked Farfalle With Escarole and Zucchini
This all-in-one meal — bowtie pasta baked in an herb-studded, vegetable-rich red sauce and covered with tangy cheeses — is sure to have diners asking for seconds.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| kosher salt | |
| 1 pound | farfalle |
| 2 tablespoons | extra-virigin olive oils, plus more for brushing |
| 4 cloves | garlic, sliced |
| pinch of red pepper flakes | |
| 1 ounce | 28- can plum tomato |
| 1 ounce | 15- can plum tomato |
| 4 | large sprigs basil, plus 1 cup chopped fresh basil |
| 1 cup | chopped fresh parsley |
| 1 1/2 cup | chopped escarole, sauteed |
| 1 1/2 cup | sliced zucchini, sauteed |
| 3 cups | shredded italian fontina cheese |
| 1 cup | freshly grated Parmesan cheese |
Directions:
Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain.
Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini.
Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
Photograph by Lisa Shin
Source: foodnetwork.com
