Baked Rigatoni with Ricotta and Collard Greens

Baked Rigatoni with Ricotta and Collard Greens
Photo by Jim Franco

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • ¼ cup butter
  • 1 cup shredded mozzarella
  • 1 teaspoon red pepper flakes
  • 1 ½ cups milk
  • ¼ cup all-purpose flour
  • + 7 more ingredients
    • 1 medium onion, chopped (about 1 cup)
    • 1 cup ricotta cheese
    • 1 pound collard greens, washed, drained, and chopped
    • 1 (16-ounce) package rigatoni or penne pasta
    • 2 teaspoons salt
    • 2 teaspoons sugar
    • ½ cup grated Parmesan cheese

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 ...

View full recipe at My Recipes

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