Baked Ziti with Zucchini, Pancetta, and Bechamel

Name: Baked Ziti with Zucchini, Pancetta, and Bechamel
Ingredients: 3 tablespoons unsalted butter; ¼ cup all-purpose flour; 2 cups whole milk (gently warmed) plus a splash more if needed; 2 ½ cup grated Parmesan (divided); ½ cup olive oil (divided); 1 large onion (peeled); 3 ounces pancetta (thinly sliced and finely chopped) optional; 4 cloves garlic (peeled and minced); ½ teaspoon crushed red pepper flakes; kosher salt, freshly ground pepper (as needed); 2 tablespoons tomato paste; 1 (28 oz) can crushed tomatoes; ½ cup thinly sliced, lightly packed fresh basil; 2–3 small to medium zucchini (sliced on a bias into ½‑inch pieces) about 1 pound; 1 tablespoon dried herbs de Provence; dried ziti pasta (or similar small tubular pasta, such as penne, or rigatoni); 1 pound mozzarella (chilled and roughly grated)

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Ingredients

3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk (gently warmed) plus a splash more if needed
2 ½ cup grated Parmesan (divided)
½ cup olive oil (divided)
1 large onion (peeled)
3 ounces pancetta (thinly sliced and finely chopped) optional
4 cloves garlic (peeled and minced)
½ teaspoon crushed red pepper flakes
kosher salt, freshly ground pepper (as needed)
2 tablespoons tomato paste
1 (28 oz) can crushed tomatoes
½ cup thinly sliced, lightly packed fresh basil
2–3 small to medium zucchini (sliced on a bias into ½‑inch pieces) about 1 pound
1 tablespoon dried herbs de Provence
dried ziti pasta (or similar small tubular pasta, such as penne, or rigatoni)
1 pound mozzarella (chilled and roughly grated)