Baked Ziti With Crunchy Italian Salad And Garlic Bread

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

1/2 loaf Italian bread 5 ounces

1 jar 24 to 26 ounces best quality tomato sauce about 3 1 2 cups

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