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Martha Stewart - Baked Ziti with Crunchy Italian Salad and Garlic Bread

From: Main Courses by Martha Stewart

Serves 4
Ingredients:

 for Baked Ziti
  • Coarse salt and ground pepper 
  • 8 ounces ziti rigate (ridged) or other short pasta 
  • 1 cup part-skim ricotta 
  • 1 large egg, lightly beaten3/4 cup finely grated Parmesan
  • 1 cup shredded part-skim mozzarella
  • 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
for Garlic Bread 

  • 1/2 loaf Italian bread (5 ounces)
  • 2 tablespoons butter, melted
  • 2 garlic cloves, minced

for Crunchy Italian Salad
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 1 tablespoon olive oil
  • 1 head Belgian endive, stem end trimmed, thinly sliced 
  • 2 bunches arugula (3 1/2 ounces total), thick stems removed 


How to make Baked Ziti with Crunchy Italian Salad and Garlic Bread



  1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve. 
  2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
  3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
  4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
  5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.