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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
• 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

Description

Rigatoni Pasta Is Baked With Roasted Red Bell Peppers, Asparagus, Artichoke Hearts, Arugula And A Mild Cheese Sauce.

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