Baked Rigatoni with Ricotta and Collards

 

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

Directions:

1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13x9 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