1. Preheat oven to 450 F. Bring a lg. pot of salted water to a boil. Cook pasta until al dente, according to pkg instructions; drain and reserve.
2. In a sm. bowl, combine ricotta, egg, 1/4 cup Parm. cheese, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-qt casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parm. and remaining mozz. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 mins.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2-in apart, without cutting through the bottom. In a sm. bowl, combine butter and garlic; season with salt n pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in alum. foil, and bake with ziti during last 10 mins. of baking.
5. In a lg bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.