Baked Farfalle With Escarole And Zucchini

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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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