Baked Farfalle With Escarole and Zucchini

Name: 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