Paisan's Classic Baked Ziti

Photo by Paisan B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and ground pepper

  • 8

    ounces ziti rigate (ridged) or other short pasta

  • 1

    cup part-skim ricotta

  • 1

    large egg, lightly beaten

  • 3/4

    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)

  • 1/2

    loaf Italian bread (5 ounces)

  • 2

    tablespoons butter, melted

  • 2

    garlic cloves, minced

  • 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

Directions

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.

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