BAKED FARFALLE WITH ESCAROLE AND ZUCCHINI
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- 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.
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Puja Singh
[email protected]I highly recommend this recipe to anyone who loves pasta.
Eddie Ford
[email protected]This is the best baked farfalle recipe I've ever tried.
josue molina
[email protected]I love that this recipe is customizable. I can add or remove ingredients to suit my taste.
treecanread
[email protected]This dish is healthy and delicious. I feel good about feeding it to my family.
Kabunda Kazhila
[email protected]I'm always looking for new vegetarian recipes and this one is definitely a keeper.
Nabille Abdullah
[email protected]This is a great recipe for beginner cooks. It's easy to follow and the results are always delicious.
Hamza Ali Noorwala
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
MUHINDO JIM
[email protected]This recipe is a great way to use up leftover vegetables.
Tiffany Brown
[email protected]The escarole and zucchini add a nice bitterness to the dish that balances out the sweetness of the tomatoes.
Isobela Africa
[email protected]I love the crispy texture of the farfalle pasta in this dish.
Khloe Dorantes
[email protected]This dish is so flavorful and satisfying. I always feel full and happy after eating it.
Empire Comedy Entertainment
[email protected]I love that this recipe is so versatile. I've used different types of pasta, vegetables, and cheeses, and it's always turned out great.
Hamas Hamas
[email protected]I've made this recipe several times and it's always a hit with my guests.
Mubiru Jesca
[email protected]This is my go-to recipe for a quick and easy weeknight meal.
Sunny Khokhar
[email protected]This dish is a great way to sneak in some extra vegetables for my kids.
Samanta Bukova
[email protected]So simple, yet so delicious. The flavors of the escarole and zucchini pair perfectly with the pasta.
roedolf van den berg
[email protected]Used to hate zucchini, but now I love it thanks to this recipe.
Brandon Guarneri
[email protected]Finally found a budget friendly recipe that my family loves. We have this at least once a week now.