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.

Yield: Serves 4

Prep Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

●FOR BAKED ZITI

1 lb ground beef, cooked and drained

● Coarse salt and ground pepper

● 8 oz. 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)

● FOR GARLIC BREAD

● 1/2 loaf Italian bread (5 ounces)

● 2 tbsp. butter, melted

● 2 garlic cloves, minced

● FOR CRUNCHY ITALIAN SALAD

● 1 tbsp. sherry vinegar or red-wine vinegar

● 1 tbsp. 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. In a medium bowl, combine cooked beef and tomato sauce.

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.