Two-Pepper Rigatoni and Cheese

Two-Pepper Rigatoni and Cheese
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded fontina cheese
  • 5 cups uncooked rigatoni (16 ounces uncooked pasta)
  • 1 tablespoon finely chopped pickled jalapeño pepper
  • 2 tablespoons butter, divided
  • + 5 more ingredients
    • 2 (1-ounce) slices white bread
    • 1 cup chopped red bell pepper
    • ½ cup sliced green onions
    • 3 cups fat-free milk
    • Cooking spray

1. Preheat oven to 375°. 2. Cook pasta according to package directions, omitting salt and fat. Drain well; place in a large bowl. 3. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add bell pepper; sauté 5 minutes or until tender. Add to pasta. 4. Add flour to pan. Gradually a...

View full recipe at My Recipes

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