Baked Rigatoni with Ricotta and Collard Greens

Inspiration:
Cottage Living
and seen on Erin's blog and Food alla Puttanesca


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

Instructions:

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.

Notes:
I love cooked collards in pasta, and they hold their shape so much better than cooked spinach, which can become mushy. This would be a nice dish for vegetarians, but if you're an omnivore who eats pork, I'd probably suggest Linguine and Collard Greens with Bacon first. :)


Tim's Rating: 8/10
Liz's Rating: 8/10