Baked Ziti with Crunchy Italian Salad and Garlic Bread

Ingredients

  • ¾ cup finely grated Parmesan
  • 2 bunches arugula (3 ½ ounces total), thick stems removed
  • 1 cup part-skim ricotta
  • 8 ounces ziti rigate (ridged) or other short pasta
  • ½ loaf Italian bread (5 ounces)
  • 1 large egg, lightly beaten
  • Coarse salt and ground pepper
  • + 7 more ingredients
    • 1 head Belgian endive, stem end trimmed, thinly sliced
    • 1 tablespoon olive oil
    • 1 tablespoon sherry vinegar or red-wine vinegar
    • 2 garlic cloves, minced
    • 2 tablespoons butter, melted
    • 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 ½ cups)
    • 1 cup shredded part-skim mozzarella

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 s...

View full recipe at SpringPad

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