Recipes Ingredients Pasta and Grains Baked Pasta Recipes Baked Ziti with Crunchy Italian Salad and Garlic Bread 3.4 (498) 34 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 40 mins Servings: 4 The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes. 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 beaten ¾ cup finely grated Parmesan 1 cup shredded part-skim mozzarella 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 ½ cups) For Garlic Bread ½ 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 ½ ounces total), thick stems removed Directions 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. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper. 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. 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. 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. José Manuel Picayo Rivera Originally appeared: Everyday Food, October 2007 Rate It PRINT