Baked Ziti with Crunchy Italian Salad and Garlic Bread
The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.
Total Time: 40 mins
Yield: servings: 4
Prep Time: 20 mins
Cook Time: 25 mins
|coarse salt and ground pepper|
|8 ounces||ziti rigate (ridged) or other short pasta|
|1 cup||part-skim ricotta cheese|
|1||large egg, lightly beaten|
|3/4 cup||finely grated Parmesan cheese|
|1 cup||shredded mozzarella cheese|
|1 (24-ounce) jar||best-quality tomato sauce (about 3 1/2 cups)|
|2 tablespoons||Italian seasoning|
|pepper, , to taste|
|1/2 loaf||Italian or French bread (5 ounces)|
|2 tablespoons||butter, melted|
|2||garlic cloves, , minced|
|1 tablespoon||red-wine vinegar|
|1 tablespoon||olive oil|
|1 head||butterhead lettuce, torn|
Step 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.
Step 2 In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
Step 3 In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Sprinkle with Italian seasoning. Sprinkle with salt & pepper. 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.
Step 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.
Step 5 In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add lettuce and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.