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Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus

SUBMITTED BY: DOREENB

"An elegant and delicious pasta dish featuring artichokes, roasted red peppers, asparagus and arugula in a Fontina cheese sauce. 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."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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
4 1/2 tablespoons butter
6 1/2 tablespoons 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

Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.
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.
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.
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.
Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.

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REVIEWS

Reviewed on Nov. 10, 2002 by CJP9W

I really enjoyed this recipe! I couldn't find arugula, but substituted spinach and it worked... MORE

Reviewed on Dec. 8, 2006 by Annie

Very delicious but the recipe makes A TON of food. I cut the recipe in half and it still made... MORE

Reviewed on Nov. 10, 2002 by FANDANGO

ah, i tried with this one. my friends enjoyed this, but i did not. i think i would have liked... MORE

Reviewed on May 23, 2008 by leeleeleah

This was very good. The only mistake I made was assuming that the amount of asparagus called... MORE

Reviewed on Apr. 26, 2007 by toni33et

Very tasty. I cut this recipe down to 3 servings and it still made enough for four generous... MORE

Reviewed on Feb. 8, 2006 by Deb Houtz

Excellent dish for parties and meals MORE