Baked Rigatoni with Greens

Baked Rigatoni with Ricotta and Collard Greens
Serves 6

16-ounces rigatoni
olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound collard or kale greens, chopped
red pepper flakes
1/4 cup all-purpose flour
1 can chicken stock, plus 1/2c cream or milk
8oz shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
1 pint Grape Tomatoes
salt and black pepper
Parmesan cheese

1. Prepare pasta according to directions. Preheat oven to 350°, and get out a 9x13 pan.

2. Sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat and add greens; cover and cook 15 to 20 minutes or until greens are tender.

3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add liquids, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat, mix everything together, and spread into the baking pan. Top with parmesan.

4. Bake at 350° for 15 to 20 minutes, and eat.