Baked Rigatoni with Ricotta & Collard Greens

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 350.9
  • Total Fat: 6.6 g
  • Cholesterol: 10.8 mg
  • Sodium: 830.6 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 18.0 g

View full nutritional breakdown of Baked Rigatoni with Ricotta & Collard Greens calories by ingredient
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Adapted from Adapted from
Number of Servings: 8


    1 (16-ounce) package whole wheat rigatoni or penne pasta
    2 Tbsp olive oil
    1 medium onion, chopped (about 1 cup)
    3 garlic cloves, minced
    1 pound collard greens, washed, drained, and chopped
    2 Tbsp all-purpose flour*
    1 1/2 cups skim milk
    1 cup shredded ff mozzarella
    1 cup ff ricotta cheese
    2 teaspoons sugar*
    2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon red pepper flakes
    1 1/2 oz freshly grated Parmesan cheese*


1. Fill large pasta pot with water. Begin heating water.

Preheat oven to 350°. Spray a 13- x 9-inch baking dish with cooking spray.

2. Heat oil in a Dutch oven or large skillet 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. Meanwhile, once water is boiling, add pasta and cook according to directions (about 9-11 minutes). Reserve about 1 cup pasta water. Drain remaining water from cooked pasta and set aside.

4. 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 mozzarella and next 5 ingredients. Add in reserved pasta water to thin sauce, if necessary (about 1/2 cup). Stir in cooked pasta. Place into prepared dish, and sprinkle evenly with Parmesan.

4. Bake at 350° for 15 to 20 minutes.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KLWOZNIAK.

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