Baked Rigatoni with Ricotta and Collard Greens

  • felicialynp Posted: 01/05/09
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    Fantastic...I was concerned about the collard greens, but was pleasantly surprised by how much I liked them! I was able to find a pre-washed package at Trader's.

  • Buklbny Posted: 05/10/10
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    Really great! I halved the pasta and kept the full recipe for everything else, which made it really nice and cheesy (and smalled quantity). Served with pork chops. I think you could use any type of greens in this, and it would be good - spinach, turnip, kale, etc.

  • vickismid Posted: 01/29/10
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    The only problem with this recipe is it was so good, I ate too much. My daughters loved it too and have requested it again. I used some of the other reviewers suggestions, I upped the flour and milk amounts by half(not doubled) and used Swiss cheese. The flavors were delicious, and do not leave out the sugar, it is a vital ingredient.

  • Erica777 Posted: 01/20/10
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    This was tasty but not quite enough for me to give five stars. It lacked a little bit in the flavor department. I'm wondering whether a cheese with a bit more bite like a Swiss or Gruyere would have worked better. At the very least, it needed a lot more salt. Made a ton of food, though, and it WAS good. Just could have been better.

  • jgilly Posted: 10/31/09
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    I loved this recipe, which I have to say, really surprised me. I thought it would be good, but it was just excellent - my husband said he liked it better than lasagna. The sweet/spicy combo really makes it, and the greens were fantastic. I seriously thought about omitting the sugar (it seemed weird), but left it in - genious! I used whole wheat penne which was a nice substitution, and I simmered the greens in chicken broth, which gave them a little more flavor. Other than that, followed the recipe exactly.

  • dcunited Posted: 01/07/09
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    Wonderful recipe! A meatless option when I want to still have a veggie, pasta, etc in one dish. It is delicious and something a beginner cook (like me) can easily master. Great!!!!

  • wendyerin17 Posted: 02/15/09
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    Excellent and easy recipe. I used fat free ricotta and added some various braising greens because I didn't have enough collards, but it was great! Easy to make and definitely a keeper. My husband said it made the kitchen "smell like Thanksgiving".

  • Saecca Posted: 08/29/10
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    I loved this recipe! I used kale in place of the collard greens. This made so much we had plenty of left overs.

  • nmchilecat Posted: 10/01/10
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    I have to say, this was even better than I thought it would be, but it is very rich, so a small helping is plenty! I used olive oil instead of butter and added cubed cooked chicken, sauteed in 1 of the tbls of oil. Since I was adding chicken, I cut the pasta in half. Hubby can't eat the red pepper flakes, so I used about 3/8 tsp. cayenne instead. I mentioned to hubby that one reviewer put buttered bread crumbs on top, which I would have loved, but he said that would have ruined it. (his opinion only! LOL!) I served nothing with it; it had meat, carbs, and greens, so this lazy person figured that was enough! I definitely will make it again, perhaps for our monthly family pot luck. I am also wondering if hot Italian sausage would be good in it?

  • tara31 Posted: 06/14/09
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    Doubled the milk and flour to make a creamier sauce, added a little more mozzarella and garlic. I used fresh-picked collard greens from the garden and it was delicious!

  • Samiam037 Posted: 01/28/10
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    I read all the reviews before making this and all the positive reviews were 100% spot on! Leave the sugar in or else it will ruin the whole dish, trust me. I did half this recipe and all 3 of us had seconds and there was still leftovers so keep that in mind. This one is going into the rotation permanently!

  • Nik907 Posted: 02/20/10
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    This recipe is awesome - the subtle sweetness of the sugar combined with the creaminess of the ricotta and earthy flavor of the greens is a great combination. I often alter the recipe by adding spinach and using smoked mozzarella, and I also add a crunchy topping of cornflake crumbs mixed with melted butter before baking. The leftovers are fantastic!

  • Lalena82 Posted: 10/12/10
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    Delicious! I like all the different bold flavors!

  • momlovedum2 Posted: 12/03/10
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    5 star?? Husband liked, I didn't. Didn't like it enough to finish. Needed lots of salt. Wouldn't bother again. Glorified Mac & Cheese.

  • DebieG Posted: 04/29/10
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    Excellent tasting for a meatless dish. I substituted the collard greens for fresh cut spinach and penne pasta for the rigatoni. The dish had a little too much bite for my liking so I will cut the red crushed pepper and the fresh ground black pepper in half next time.

  • SortOfSavvy Posted: 07/12/10
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    I made this last night for the first time. A Winner! The reviews were very helpful! Here are some changes I made which produced a tasty meal that would easily feed four adults. I halved the recipe first of all. I added cooked chicken, cut into 2 inch strips. I substituted 8oz. cooked spinach for the greens. I substituted a blend of Italian cheeses for the mozzarella. I cut back on the onions. Finally, I sprinkled the top of the dish with bread crumbs before popping it in the oven. Tasty and easy!

  • roxannecarr Posted: 02/11/11
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    I used Kale instead of collard greens, this was a very good recipe and I will be making it again. Next time I will add more milk and or butter, I just like it a little creamier.

  • toplessmuffin Posted: 11/06/10
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    Delicious after a little extra doctoring. Was a bit on the bland side so I added more salt & pepper, more red pepper flakes, and about a quarter teaspoon of fresh grated nutmeg, and more mozzarella and ricotta. Also used frozen kale in place of the collards. Definitely going to be a "make again," I could eat the sauce on it's own. Great new take on macaroni & cheese! Will be adding prosciutto next time, maybe some white wine in the sauce as well.

  • Bridgetolla Posted: 12/10/10
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    Very good dish, husband approved - I am a meat lover so I added 4 links (chopped) Hot Italian Sausage. Was a little ritch and will try the lighter version (sans flour and substituing chicken broth for milk) next. Also, read reviews and was not sure about the sugar but included it, found it was just a little too sweet for my taste, maybe half the sugar next time.

  • nadia27 Posted: 03/25/11
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    The mass of red pepper flakes killed it. I halfed this recipe (made enough for 4!) and the 1/2 tsp of red pepper flakes was waay too much. It overpowers every other flavor. I was excited about my kale and my cheeses, but I couldn't even enjoy those pieces. It might be a good recipe without the red pepper flakes, or at least less than what is called for (and I LIKE red pepper flakes! In moderation.). I'd recommend doing a few sprinkles and adding more when it's all done if you think it needs more.

  • marycabbie Posted: 04/13/11
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    I substituted 10 oz of frozen spinach for the collard greens and sugar. I also added 3 chicken breasts. It turned out really well and I'll be making it again, perhaps with the collard greens next time.

  • TSchnath Posted: 09/07/11
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    something was just not right with this one. I ate it for dinner but threw out the left overs. Won't make it again.

  • HollyB Posted: 01/13/12
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    i was hesitant to make this, but all the other reviews convinced me to try it, plus i had canned collards from the garden that needed eating. even while making it, i was second guessing my decision. so glad i did! it really is good. both the hubby and the daughter scarfed down 2 bowls. they didn't believe that it was collards, either.

  • Semiresponsive Posted: 10/14/12
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    I made this last week and it was a HUGE hit. I did use this recipe more as a guideline than a plan, and the changes I made definitely affected the nutritional content. The cheese blend: I used 3/4 cup of shredded Gruyere and 1/2 cup mozzarella in place of the 1 cup of mozzarella called for. I also baked up three chicken thighs then skinned, boned and chopped the chicken as well as fried 5 slices of bacon crisp and crumbled them. I added the meats at the end when I added the pasta to the cheese mixture. I also sprinkled a little mozzarella on the top with the parmesan. It was excellent and I do think it benefitted from a stronger cheese like the Gruyere so I'm glad I listened to other reviewers. I think this could be a very versatile base you could do lots with.

  • KnittaPlease Posted: 02/28/12
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    I substituted kale for collard greens, and added some Italian sausage (sauteed with the onions) which was very tasty with the ricotta. My boyfriend and I enjoyed the hot baked comfort food on a snowy night. This is a good recipe and I'll be making it again!

  • ladinka Posted: 04/06/12
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    Delicious! I used kale and skipped the red pepper flakes because my kids wouldn't eat it.

  • jillbader Posted: 01/22/13
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    We made this with spinach instead of collard greens. It was delicious!

  • CAgirlinIA Posted: 12/08/12
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    I (emphasis on I) liked this a lot. My only concern is that it doesn't have enough liquid but I didn't see any other reviewer with that problem. I did use 1 cup Mozerella and 1 cup Gruyere to enhance the flavor and used kale because it's local (in my garden). After sprinkling on the Parmesan I sprinkled on a small amount of nutmeg which I liked. Some reviewer said they had decreased the pasta by half but kept the sauce the same and I think that may be a good idea based on the "dryness" of my dish tonight. Regardless, the flavor was great! My husband's only comment was "I hope that green stuff is about gone!" But he made no complaint about it being meatless - he's a good sport! :)

  • ian628 Posted: 10/07/12
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    Not a fan of collard greens, but my wife is. So tried this recipe, it was surprisingly good. I had seconds!

  • 1CouplesKitchen Posted: 01/25/13
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    This is a great cold weather meal! It was really hearty and made a ton. We used a Southern Greens blend from Trader Joe's that included collard greens, turnip greens, mustard greens & spinach. We upped the part-skim ricotta to 1 1/3 cups. I also added in freshly grated nutmeg with the pepper flakes. And we used closer to 3/4 cup of Parmesan cheese to top. For our full review and pictures check out our blog: One Couple's Kitchen

  • EatWell2nite Posted: 11/24/13
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    This was a very easy, do ahead meal. I will serve it again!! As others have noted - it makes a lot. I would consider cutting it in half for a family of 4 served as a main dish. It is also a bit dry - I added more cheese and broth than it called for - next time I will at least double the cheese and wet ingredients. I substituted swiss for the mozzarella and added about a pound of browned bulk sausage and the flavors were great together. I also increased the garlic and red pepper as others suggested to give it more flavor. I also found that the rigatoni broke a part a bit when I stirred in the ingredients. Next time I will use a firmer pasta such as gemilli or smaller ziti. I also will try it with spinach. I know kale is the "perfect" vegetable, but I prefer the flavor of other leafy greens. It was great as left overs!

  • Chicagobsw Posted: 11/25/13
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    Amazing!!! Made 2 changes, only used 12 oz kale instead of the collard greens and I added baby Bella mushrooms. So easy to make and so very delicious. Absolutely going into rotation.

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