Baked Rigatoni with ricotta and collards
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pk whole wheat rigatoni1/4 cup butter1 medium onion chopped3 cloves garlic, minced1 pound collards1 1/4 cup vegetable broth1 cup shredded mozzarella (part skim)1 cup low fat ricotta2tsp sugar2tsp salt1/2 tsp fresh ground pepper1tsp red pepper flake1/2 cup grated Parmesan
1) Cook pasta according to directions. Drain and set aside. Preheat oven to 350. Spray 13x9 pan with non-stick spray
2)Heat butter in a heavy bottomed dutch oven. Saute onion 5 min. Add garlic and cook 1 min more. Reduce heat to med-low and add greens. Cook 15-20 min or until tender, stirring occasionally.
3)Gradually add broth and cook 5 min more. Remove from heat. Combine all ingredients except Parmesan cheese and spread in prepared pan. Sprinkle with Parmesan and bake for 15-20 min,
Number of Servings: 8
Recipe submitted by SparkPeople user KAELANNA.
2)Heat butter in a heavy bottomed dutch oven. Saute onion 5 min. Add garlic and cook 1 min more. Reduce heat to med-low and add greens. Cook 15-20 min or until tender, stirring occasionally.
3)Gradually add broth and cook 5 min more. Remove from heat. Combine all ingredients except Parmesan cheese and spread in prepared pan. Sprinkle with Parmesan and bake for 15-20 min,
Number of Servings: 8
Recipe submitted by SparkPeople user KAELANNA.
Nutritional Info Amount Per Serving
- Calories: 371.3
- Total Fat: 13.5 g
- Cholesterol: 37.9 mg
- Sodium: 1,005.4 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 7.3 g
- Protein: 19.5 g
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