Baked pasta with salad and garlic bread
Description
The dish is prepared without unnecessary complications. Preheat the oven to 230 degrees. In a large pot, bring salted water to a boil. Add pasta and cook until done, according to package instructions. Drain the water and return the pasta to the pot. In a small bowl, mix ricotta, egg, 1/4 cup parmesan, half of the mozzarella cheese, and season with salt and pepper. Pour half of the tomato sauce into a baking dish. Add the pasta, the ricotta mixture, and top with the remaining sauce. Sprinkle with the remaining 1/2 cup parmesan and mozzarella. Bake until golden brown, for 20 to 25 minutes. Meanwhile, prepare garlic bread. Make cuts into the bread, not reaching the bottom, about 1 cm apart. In a small bowl, mix butter and garlic, season with salt and pepper. Spread the mixture into the cuts. Wrap the bread loosely in aluminum foil and place it in the oven during the last 10 minutes of baking the pasta. In a large bowl, whisk together vinegar and oil, season with salt and pepper. Add endive and arugula, toss to combine. Serve the baked pasta with the salad and garlic bread. The finished dish is ready to be served.