Baked ziti with crunchy italian salad and garlic bread
Bread
Baking
Coarse salt and ground pepper 8 ounces ziti rigate (ridged) or other short pasta 1 cup part-skim ricotta 1 large egg, lightly beaten ¾ cup finely grated Parmesan 1 cup shredded part-skim mozzarella 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3½ cups) ½ 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 (3½ ounces total), thick stems removed
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