Rigatoni with Asparagus, Artichokes & Peppers Recipe

Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/2 inch pieces.

Butter 15x10x2 inch glass baking dish. Bring large pot of salted water to boil. Add pasta and boil 10 minutes. Add asparagus and artichokes and cook until pasta is tender but still firm to bite, about 4 minutes longer. Drain well. Transfer to large bowl. Add olive oil and toss pasta misture to coat.

Melt butter in heavy large saucepan over medium high heat. Add flour and stir 2 minutes. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 minutes. Remove from heat. Add Fontina and 2 1/4 cups Parmesan cheese and whisk until the cheeses melt and sauce is smooth. Season with salt and pepper.

Add cheese sauce, arugula and peppers to pasta and vegetables and stir to coat. Transfer to prepared baking dish. Sprinkle with 3/4 cup Parmesan cheese. Cover with foil, (Can be prepared 1 day ahead. Refrigerate. Let stand at room temperature 1 hour before continuing.)

Preheat oven to 350F. Bake pasta covered until heated through, about 50 minutes. Uncover and bake until top is glazed, about 10 minutes longer.