Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.