Baked Rigatoni With Ricotta And Collard Greens

Name: Baked Rigatoni With Ricotta And Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Prepare pasta according to directions. Drain and set aside. Preheat oven to 350u00b0. Lightly grease a 13- x 9-inch baking dish.
2
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.
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 350u00b0 for 15 to 20 minutes.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (16-ounce) package rigatoni or penne pasta, 1/4 cup butter, 1 medium onion, chopped (about 1 cup), 3 garlic cloves, minced, and more.

Yes, Baked Rigatoni With Ricotta And Collard Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!