Baked Rigatoni With Ricotta And Collard Greens

• 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

1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350u0b0. Lightly grease a 13- x 9-inch baking dish.
2. Heat butter in a Dutch oven over medium-high heat; saute 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 350u0b0 for 15 to 20 minutes.

rigatoni, butter, onion, garlic, collard greens, allpurpose, milk, mozzarella, ricotta cheese, sugar, salt, freshly ground black pepper, red pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/baked-rigatoni-with-ricotta-collard-greens (may not work)