Baked Rigatoni with Ricotta and Collard Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a lighter version, omit flour and substitute 1 1/4 cups chicken broth for milk. You can also substitute spinach or kale. Prep: 10 minutes, Cook: 30 minutes, Bake: 15 minutes. Ingredients:
1 (16-ounce) package rigatoni or penne pasta |
1/4 cup butter |
1 medium onion, chopped (about 1 cup) |
3 garlic cloves, minced |
1 pound collard greens, washed, drained, and chopped |
1/4 cup all-purpose flour |
1 1/2 cups milk |
1 cup shredded mozzarella |
1 cup ricotta cheese |
2 teaspoons sugar |
2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
1 teaspoon red pepper flakes |
1/2 cup grated parmesan cheese |
Directions:
1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
2. Heat butter in a Dutch oven over medium-high heat; sauté 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.
3. 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.
4. Bake at 350° for 15 to 20 minutes.
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