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Kosher recipe: Baked Ziti with Garlic Bread and Crunchy Italian Salad
Published: 02/25/2009 by Chef Mendy
Serves 4 - Prep time: 20 minutes INGREDIENTS FOR BAKED ZITI Coarse salt and ground pepper 8 ounces ziti rigate (ridged) or other short pasta 1 cup part-skim ricotta (you can substitute it with you favorite cheese) 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 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 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. Total time: 40 minutes Live Eat Be Happy MB
