Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus Recipe - Allrecipes.com
Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus Recipe
  • READY IN hrs

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

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2006

Very delicious but the recipe makes A TON of food. I cut the recipe in half and it still made enough to serve at least 6. I also used store bought roasted red peppers instead of roasting it myself and that worked fine. The only change I made was to add a bit of garlic and parsley to the cheese sauce because I love the flavors! I will make this again.

 
Most Helpful Critical Review
Nov 10, 2002

ah, i tried with this one. my friends enjoyed this, but i did not. i think i would have liked it a lot more without the arugula and asparagus. you live and learn i guess!

 
Nov 10, 2002

I really enjoyed this recipe! I couldn't find arugula, but substituted spinach and it worked well. Seemed to make a lot more than 8 servings though - I ended up freezing about half and baking it later.

 
May 23, 2008

This was very good. The only mistake I made was assuming that the amount of asparagus called for was too much. I was wrong, I wished afterwards it had more, and I should have just followed directions! I also added some toasted pine nuts...because it seemed like the right thing to do. And it was- yum. Serve this with a warm, crusty piece of bread and a glass of wine...you will be sure to impress.

 
Feb 16, 2010

This was a very delicious dish. We made it for Valentines Day and thoroughly enjoyed it. Like one of the other reviewers we could not find the arugula and used spinach instead. We also added some garlic, fresh parsley, and red onion to the sauce. We used bow-tie pasta instead of the rigatoni as we liked the look a little better. It made way more than the recipe said it would, the "4" servings were more like 6 or 8. We will make this for a special occasion again.

 
Feb 08, 2006

Excellent dish for parties and meals

 
Apr 26, 2007

Very tasty. I cut this recipe down to 3 servings and it still made enough for four generous portions. The flavors were good and I followed the recipe accept I used spinach instead of arugula and added two cooked, cubed chicken tenders.

 

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Nutrition

  • Calories
  • 770 kcal
  • 38%
  • Carbohydrates
  • 85.5 g
  • 28%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 1000 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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