made this and it was awesome! I used kale instead of collards, even though I have both! I had two kinds of kale a purplish red one and a curly green one. Even Chris ate it and the greens. Leftovers were great too!
Baked Rigatoni with Ricotta and Collard Greens from myrecipes.com
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.
Yield: Makes 8 to 10 servings
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 (I usually double it)
1 cup ricotta cheese (I usually double it)
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 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.