Dinner

Baked Rigatoni with Ricotta and Collard Greens is for Dinner.

Baked Rigatoni with Ricotta and Collard Greens takes several minutes to prepare.

Baked Rigatoni with Ricotta and Collard Greens takes several minutes to cook.

Baked Rigatoni with Ricotta and Collard Greens makes 8 servings.

The ingredients for Baked Rigatoni with Ricotta and Collard Greens are:

1 (16-ounce) package whole wheat rigatoni or penne pasta
2 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
1 pound collard greens, washed, drained, and chopped
2 Tbsp all-purpose flour*
1 1/2 cups skim milk
1 cup shredded ff mozzarella
1 cup ff ricotta cheese
2 teaspoons sugar*
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 1/2 oz freshly grated Parmesan cheese*

Here is how you make Baked Rigatoni with Ricotta and Collard Greens:

1. Fill large pasta pot with water. Begin heating water. Preheat oven to 350?. Spray a 13- x 9-inch baking dish with cooking spray. 2. Heat oil in a Dutch oven or large skillet over medium-high heat; saut? 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. Meanwhile, once water is boiling, add pasta and cook according to directions (about 9-11 minutes). Reserve about 1 cup pasta water. Drain remaining water from cooked pasta and set aside. 4. 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 mozzarella and next 5 ingredients. Add in reserved pasta water to thin sauce, if necessary (about 1/2 cup). Stir in cooked pasta. Place into prepared dish, and sprinkle evenly with Parmesan. 4. Bake at 350? for 15 to 20 minutes. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Baked Rigatoni with Ricotta and Collard Greens is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 350.9

• Total Fat: 6.6 g
• Cholesterol: 10.8 mg
• Sodium: 830.6 mg
• Total Carbs: 54.6 g
• Dietary Fiber: 7.4 g
• Protein: 18.0 g