Baked Rigatoni with Ricotta & Collard Greens

Ingredients

• 1 (16-ounce) package rigatoni or penne pasta
• 1/4 cup butter                               
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• 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

Preparation

1. 1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
2. 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. 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. 4. Bake at 350° for 15 to 20 minutes.

Recipe from: My Recipes