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Ingredients

• 5 cups uncooked rigatoni (16 ounces uncooked pasta)
• 2 tablespoons butter, divided
• 1 cup chopped red bell pepper
• 3 tablespoons all-purpose flour
• 3 cups fat-free milk
• 1 cup (4 ounces) shredded fontina cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 tablespoon finely chopped pickled jalapeño pepper
• 3/4 teaspoon salt
• 1/2 cup sliced green onions
• Cooking spray
• 2 (1-ounce) slices white bread

Description

MyRecipes Recommends That You Make This Two-Pepper Rigatoni And Cheese Recipe From Cooking Light

MyRecipes