To see what this recipe is SUPPOSED to look like, click HERE.
To see what OURS looked like, see below.
It does not look the same. What it seems, to us, is that rigatoni is way too big for this recipe. It is a solid, yummy baked pasta dish, but rigatoni just doesn't do the job. It should be smaller, like a medium shell or macaroni or penne. But other than that, this is very yummy. I ran out of milk so I used leftover rice milk and we didn't even notice the difference. That was a surprise. I also used panko instead of the buttery crumbtop and jarred red peppers instead of sauteeing a fresh one. Lazy? A little. We liked this, though, and we would make it again - just with a different type of pasta!
We had it with some roasted brussels sprouts! I'm trying to fit these in as much as possible before we officially move into spring cuisine!
Two-Pepper Rigatoni and Cheese
16 ounces (1 pound) dry rigatoni pasta
3 tablespoons butter, divided
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
3 cups milk
6 ounces (about 1 1/2 cups) shredded fontina cheese
4 ounces (about 1 cup) shredded sharp cheddar cheese
1 tablespoon finely chopped pickled jalapeño pepper
1/4 to 1/2 cup sliced green onions
3/4 teaspoon salt
2 slices (about 2 ounces) white bread, torn into pieces
Preheat oven to 375 degrees.
In a large pot of boiling, salted water, add pasta and cook according to package instructions for just short of an al dente result. Drain well and place pasta in a large bowl.
Meanwhile, in a large saucepan, melt 1 tablespoon butter over medium-high. Stir in bell pepper - cook until tender, about 5 minutes. Scoop pepper into the bowl with the pasta.
Melt 1 tablespoon butter in the pan, then stir in flour. Gradually whisk in milk. Bring mixture to a boil - cook, stirring, until beginning to thicken, about 2 minutes. Remove from heat and add cheeses, jalapeño, green onions and salt - stir until cheeses melt. Pour into the pasta, tossing well to coat. Scoop mixture into a 9" x 13" baking dish coated with cooking spray.
Add bread pieces to a food processor and pulse until coarse crumbs form.
Melt remaining 1 tablespoon butter - drizzle over crumbs and season with an extra pinch of salt, tossing to combine. Scatter breadcrumb mixture over the pasta in the baking dish. Place into the oven and bake until heated through and browned, about 15 to 20 minutes. Remove and let cool slightly before servings.
Yield: 6-8 servings