Recipe courtesy of Food Network Kitchen
Save Recipe Print
Baked Farfalle With Escarole and Zucchini
Total:
1 hr 20 min
Prep:
45 min
Cook:
35 min
Yield:
6-8 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
45 min
Cook:
35 min
Yield:
6-8 servings
Level:
Easy

Ingredients

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

More from:

Fun Family Weekends

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Baked Zucchini

Recipe courtesy of Sunny Anderson

The Baked Potato

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Ziti

Recipe courtesy of Ree Drummond

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Baked Meatballs

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories