Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus7 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“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.” - by DOREENB
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 770 cal
- 31.4 g
- 85.5 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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..." See more 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."
"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 lat..." See moreer."
"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!..." See more 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. "
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