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.

Double Chocolate Tiramisu

Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa and espresso and an ethereal filling of chocolate and cream cheese. One bite and you'll be transported to your favorite trattoria.

Yield: Serves 20

Prep Time: 30 minutes

Cooking Time: 2 hours chilling time

Ingredients:

  ● 3 tbsp. unsweetened cocoa powder, plus more for garnish 

  ● 3 cups heavy cream

  ● 8 oz. semisweet chocolate, chopped 

  ● 2 bar (8 ounces) cream cheese, room temperature 

  ● 1.5 cup sugar

  ● 36 ladyfinger cookies from a 7-ounce package (I think pound cake could work too)

  ● 3  tbsp espresso powder

Directions:

 1. In a medium bowl, mix cocoa powder and espresso powder with 3 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/2 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.

 2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.

 3. Spread 2 cups chocolate filling in the bottom of a 9x13 serving dish. One at a time, dip ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 2 cups chocolate filling. Repeat with three more layers, ending with filling.

 4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.