Heat oven to 375 F. Cook kale in chicken stock and water for 25 minutes or until desired tenderness; drain well after cooking. Cook rigatoni according to package directions, omitting salt. Place kale and rigatoni in a large bowl. Add cream cheese, stirring until melted. Stir in cottage cheese and egg beaters. Mix in Monterey Jack cheese. Place into a 13 X 9 inch baking dish. Mix Romano cheese and bread crumbs together; sprinkle over kale mixture. Bake for 25 minutes or until heated through.