Ingredients
- 3 large red bell peppers
- 1-1/2 (16 ounce) packages
- rigatoni pasta
- 1-1/2 pounds fresh asparagus,
- trimmed and cut into 2 inch pieces
- 1 (8 ounce) can artichoke
- hearts, drained and halved
- 1 tablespoon olive oil
- 1/4 cup and 2 teaspoons butter
- 1/3 cup and 1 tablespoon
- all-purpose flour
- 4-1/2 cups milk
- 2-1/4 cups packed shredded
- Fontina cheese
- 3 cups grated Parmesan
- cheese, divided
- salt and pepper to taste
- 2 (5 ounce) packages arugula
- - rinsed, dried and chopped
Directions
Sue's Rigatoni with Roasted Red Peppers,
Artichokes and Asparagus
Great for a meatless dinner or a brunch! This can be made in advance and refrigerated; let stand at room temperature for 1 hour before baking. akes 8 servings.
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
a 4 quart baking dish.
2 Roast peppers on a gas grill or under broiler until
blackened on all sides. Place in plastic bag for 10 minutes to
loosen skins. Peel and seed peppers; slice into 1/2 inch slices.
3 Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 10 minutes; add asparagus and
artichokes and cook 4 minutes. Drain and transfer to a large
bowl; toss with olive oil.
4 Melt butter in a large skillet over medium-high heat.
Stir in flour and cook 2 minutes. Gradually add milk,
whisking until smooth. Cook until sauce thickens, whisking
frequently, about 8 minutes. Remove from heat and stir in Fontina
cheese and 2 1/4 cup Parmesan cheese. Stir until cheeses are
melted and sauce is smooth. Season with salt and pepper.
Pour over pasta and stir in arugula and red bell peppers.
Pour into prepared baking dish and sprinkle with remaining
3/4 cup Parmesan cheese.
5 Cover with aluminum foil and bake in preheated oven for
50 minutes. Uncover and bake 10 minutes longer.
Print this recipe
Submitted 9/26/05.
Source: www.allrecipes.com
Submitted By: Meryl
starmer@prodigy.net
Rigatoni w/ Roasted Red Peppers, Artichoke & Asparagus