Baked Rigatoni with Ricotta and Collard Greens

Get ready to lick your plate clean. This is one dish that you will appreciate to the very last bite. For a lighter version substitute 1 1/4 cups chicken broth for milk. You can also substitute spinach or kale with whatever other vegetable you like. Quick and easy to prepare this baked rigatoni is a real winner in every way.

Print Recipe

Course Meatless Pasta, Pasta

Cuisine Continental

Servings servings

Calories 3781.59 kcal

Ingredients

16 ounce(s) rigatoni
1/4 cup(s) butter
1 cup(s) onion, chopped
3 garlic cloves, minced
16 ounce(s) collard greens, washed, drained, and chopped
1/4 cup(s) all-purpose flour
1 1/2 cup(s) milk
1 cup(s) shredded mozzarella
1 cup(s) ricotta cheese
2 teaspoon(s) sugar
2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground black pepper
33/100 tablespoon(s) red pepper flakes
1/2 cup(s) grated Parmesan cheese

Instructions

Prepare pasta according to directions.
Drain and set aside.
Preheat oven to 350 degrees.
Lightly grease a 13- x 9-inch baking dish.
Heat butter in a Dutch oven over medium-high heat; saute onion 5 minutes or until just brown.
Add garlic, and cook about 1 minute.
Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.
Sprinkle greens with flour.
Cook uncovered, stirring constantly, 1 minute.
Gradually add milk, stirring well.
Cook 5 minutes, stirring often, until thickened and smooth.
Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients.
Place into prepared dish, and sprinkle evenly with Parmesan.
Bake at 350 degrees for 15 to 20 minutes.
Prep: 10 minutes Cook: 30 minutes Bake: 15 minutes.

Nutrition

Calories: 3781.59kcalCarbohydrates: 422.19gProtein: 157.24gFat: 163.38gSaturated Fat: 89.26gCholesterol: 376.06mgSodium: 8334.18mgFiber: 28.05gSugar: 67.19g

Keyword Butter, Rigatoni Pasta, Vegetables

Tried this recipe?Let us know how it was!