Nutrition info - Recipes

Baked Rigatoni with Ricotta and Collard Greens

Get ready to lick your plate clean. This is one dish that you will appreciate to the very last bite. For a lighter version substitute 1 1/4 cups chicken broth for milk. You can also substitute spinach or kale with whatever other vegetable you like. Quick and easy to prepare this baked rigatoni is a real winner in every way.

Baked Rigatoni with Ricotta and Collard Greens


For 8 people

  • 16 ounce(s) rigatoni
  • 1/4 cup(s) butter
  • 1 cup(s) onion, chopped
  • 3 garlic cloves, minced
  • 16 ounce(s) collard greens, washed, drained, and chopped
  • 1/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) milk
  • 1 cup(s) shredded mozzarella
  • 1 cup(s) ricotta cheese
  • 2 teaspoon(s) sugar
  • 2 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1/3 tablespoon(s) red pepper flakes
  • 1/2 cup(s) grated Parmesan cheese


Prepare pasta according to directions. Drain and set aside. Preheat oven to 350 degrees. Lightly grease a 13- x 9-inch baking dish. 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. 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. Bake at 350 degrees for 15 to 20 minutes.
Prep: 10 minutes Cook: 30 minutes Bake: 15 minutes

Nutrition facts

  • Kcal: 472.7 kcal
  • Fibers (g): 3.51g
  • Sodium (mg): 1041.77mg
  • Carbs: 52.77g
  • Fat: 20.42g
  • Saturated fat (g): 11.16g
  • Proteins: 19.66g