Martha Stewart Baked Ziti with Crunchy Italian Salad and Garlic Bread

Martha Stewart baked ziti with crunchy Italian salad and garlic bread is a bubbly, cheesy pasta bake with ricotta, mozzarella and tomato sauce that comes together in 40 minutes. Save this easy Italian salad and pasta dinner for weeknight suppers, family dinners or Sunday nights, because the bread bakes right alongside the ziti.

Bake the ziti until the top browns and the sauce bubbles at the edges, which takes 20 to 25 minutes at 450°F. Pull it early and the cheese stays pale and the ricotta layer never sets.

Martha stirs an egg into the ricotta before layering it, so the filling sets into a creamy middle instead of running into the sauce. She also slides the garlic bread into the oven for the last 10 minutes, so dinner and bread finish together.

Martha Stewart Baked Ziti with Crunchy Italian Salad and Garlic Bread

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

720

kcal

Ridged ziti is layered with an egg-set ricotta filling and tomato sauce, then baked under a browned mozzarella and Parmesan crust. Garlic butter melts between the bread slices while the peppery endive and arugula salad gets tossed at the last minute.

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 ½ 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 ½ ounces total), thick stems removed
  

Directions

• Cook the pasta: Preheat the oven to 450°F and bring a large pot of salted water to a boil. Cook 8 ounces of ziti until al dente, then drain it and set it aside.
• Mix the ricotta filling: Combine 1 cup ricotta, 1 lightly beaten egg, 1/4 cup Parmesan and half the mozzarella in a small bowl. Season it with salt and pepper, so the filling is flavorful on its own.
• Layer the casserole: Spread half the tomato sauce in the bottom of a shallow 2-quart casserole dish. Then add the ziti, the ricotta mixture and the remaining sauce.
• Add the cheese and bake: Sprinkle the remaining 1/2 cup Parmesan and the rest of the mozzarella over the top. Set the dish on a rimmed baking sheet and bake 20 to 25 minutes, until the top is browned and the sauce is bubbling.
• Prepare the garlic bread: While the ziti bakes, cut deep, even slits about 1/2 inch apart into the half loaf of Italian bread, without cutting through the bottom. Stir 2 tablespoons melted butter with 2 minced garlic cloves, season with salt and pepper, and brush it between the cuts.
• Bake the bread: Wrap the bread loosely in aluminum foil, then bake it with the ziti during the last 10 minutes of baking. The foil keeps the crust from drying out while the garlic butter melts in.
• Toss the salad: Whisk 1 tablespoon sherry or red-wine vinegar with 1 tablespoon olive oil in a large bowl and season with salt and pepper. Add the sliced endive and the arugula, toss to coat, then serve the ziti with the salad and garlic bread.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make baked ziti ahead of time?

Assemble the casserole up to a day ahead, cover it and refrigerate. Add 5 to 10 minutes to the bake time, since a cold dish needs longer to bubble through the middle.

How do I store and reheat leftover baked ziti?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat portions covered with foil in a 350°F oven until hot, which keeps the pasta from drying out.

Can I use a different pasta shape?

Penne, rigatoni or any short tube pasta works, since the recipe only asks for ridged ziti or a similar short pasta. Just cook it until al dente, because it bakes further in the oven.

Why is there an egg in the ricotta filling?

The egg helps the ricotta set as it bakes, so you get a creamy layer that slices cleanly instead of melting into the sauce. Season the mixture well, because ricotta on its own is quite mild.

What can I use if I can't find Belgian endive?

Radicchio or thinly sliced romaine gives a similar crunch, and radicchio adds a bit of bitterness too. Keep the arugula for its peppery bite, and dress the salad right before serving so it stays crisp.