Baked Rigatoni with ricotta and collards

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Baked Rigatoni with ricotta and collards calories by ingredient


From My recipes From My recipes
Number of Servings: 8


    1 pk whole wheat rigatoni
    1/4 cup butter
    1 medium onion chopped
    3 cloves garlic, minced
    1 pound collards
    1 1/4 cup vegetable broth
    1 cup shredded mozzarella (part skim)
    1 cup low fat ricotta
    2tsp sugar
    2tsp salt
    1/2 tsp fresh ground pepper
    1tsp red pepper flake
    1/2 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.

TAGS:  Vegetarian Meals |