Chicken Rigatoni Casserole For Kings

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 3 large red peppers, washed
• 1 1/2 lbs rigatoni pasta
• 1 1/2 lbs fresh asparagus, trimmed and cut into 2-inch pieces
• 2 (9 ounce) packages frozen artichoke hearts, thawed and cut in half
• 1 tablespoon extra virgin olive oil
• 4 1/2 tablespoons butter
• 6 1/2 tablespoons flour
• 4 1/2 cups whole milk
• 2 1/2 cups packed grated fontina cheese
• 3 cups grated parmesan cheese
• 2 1/2 ounces arugula, chopped
• 1 1/2 lbs smoked turkey breast, skin removed and cut into smallish pieces (or chicken can be used)

Recipe

• 1 char peppers over gas flame or under broiler until blackened on all sides. put in a paper bag and let stand 10 minutes. peel and seed peppers, cut into 1/2" pieces.
• 2 butter 15x10x2 inch glass or ceramic baking dish.
• 3 bring large pot ot salted water to boil, add pasta and boil 10-14 minutes until tender but still firm to bite.
• 4 blanch asparagus and artichoke hearts 2 minutes in boiling water; immediately pour cold water over to stop the cooking.
• 5 drain pasta and vegetables, toss with 1 tablespoons olive oil.
• 6 melt butter in heavy saucepan over medium heat. add flour and stir 2 minutes.
• 7 gradually add milk, whisking until smooth. cook until sauce thickens whisking constantly for about 8 minutes.
• 8 remove from heat and add fontina cheese and 2 1/4 cups parmesan cheese. whisk until cheese is all melted; season with salt and pepper.
• 9 add cheese sauce, arugula, peppers and turkey/chicken to pasta mixture. stir to coat and transfer to baking dish.
• 10 sprinkle with remaining cheese. cover with vegetable sprayed foil.
• 11 can be prepared a day ahead, let stand at room temperature for 1 hour before baking.
• 12 bake 350 degrees f covered until heated through (about 50 minutes).
• 13 remove foil and bake till top is glazed ~10 minutes.