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

10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
770 calories; 31.4 g total fat; 90 mg cholesterol; 1000 mg sodium. 85.5 g carbohydrates; 40 g protein; Full Nutrition

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Reviews (7)

Read All Reviews

Most helpful positive review

Deb Houtz
Rating: 5 stars
02/08/2006
Excellent dish for parties and meals
Helpful
(6)

Most helpful critical review

FANDANGO
Rating: 2 stars
11/10/2002
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!
Helpful
(5)
10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Annie
Rating: 4 stars
12/08/2006
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.
Helpful
(10)
CJP9W
Rating: 4 stars
11/10/2002
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.
Helpful
(9)
leeleeleah
Rating: 4 stars
05/24/2008
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.
Helpful
(7)
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Deb Houtz
Rating: 5 stars
02/08/2006
Excellent dish for parties and meals
Helpful
(6)
David and Krista
Rating: 5 stars
02/16/2010
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.
Helpful
(5)
FANDANGO
Rating: 2 stars
11/10/2002
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!
Helpful
(5)
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Toni Townsend Owens
Rating: 4 stars
04/26/2007
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.
Helpful
(3)