Baked Ziti with Crunchy Italian Salad and Garlic Bread recipes

Baked Ziti with Crunchy Italian Salad and Garlic Bread recipes
15 Ingredients
  • coarse salt
  • 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
Nutrition
746
37% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

47% 31

Saturated

77% 15

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

27% 82

Carbs (net)

- 74

Fiber

35% 9

Sugars

- 12

Sugars, added

- 0

Protein

78% 39

Cholesterol

39% 118

Sodium

76% 1815

Calcium

83% 833

Magnesium

37% 155

Potassium

30% 1413

Iron

36% 7

Zinc

42% 5

Phosphorus

94% 655

Vitamin A

46% 411

Vitamin C

36% 33

Thiamin (B1)

31% 0

Riboflavin (B2)

54% 1

Niacin (B3)

32% 5

Vitamin B6

37% 0

Folate equivalent (total)

67% 270

Folate (food)

- 173

Folic acid

- 57

Vitamin B12

50% 1

Vitamin D

178% 27

Vitamin E

31% 5

Vitamin K

113% 136

Sugar alcohols

- 0

Water

- 412
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