Chicken Rigatoni Casserole for Kings
- 3 large red peppers, washed
- 1 12 lbs rigatoni pasta
- 1 12 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 12 tablespoons butter
- 6 12 tablespoons flour
- 4 12 cups whole milk
- 2 12 cups packed grated Fontina cheese
- 3 cups grated parmesan cheese
- 2 12 ounces arugula, chopped
- 1 12 lbs smoked turkey breast, skin removed and cut into smallish pieces (or chicken can be used)
- 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.
- Butter 15x10x2 inch glass or ceramic baking dish.
- Bring large pot ot salted water to boil, add pasta and boil 10-14 minutes until tender but still firm to bite.
- Blanch asparagus and artichoke hearts 2 minutes in boiling water; immediately pour cold water over to stop the cooking.
- Drain pasta and vegetables, toss with 1 tablespoons olive oil.
- Melt butter in heavy saucepan over medium heat.
- Add flour and stir 2 minutes.
- Gradually add milk, whisking until smooth.
- Cook until sauce thickens whisking constantly for about 8 minutes.
- 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.
- Add cheese sauce, arugula, peppers and turkey/chicken to pasta mixture.
- Stir to coat and transfer to baking dish.
- Sprinkle with remaining cheese.
- Cover with vegetable sprayed foil.
- Can be prepared a day ahead, let stand at room temperature for 1 hour before baking.
- Bake 350 degrees F covered until heated through (about 50 minutes).
- Remove foil and bake till top is glazed ~10 minutes.
red peppers, rigatoni pasta, fresh asparagus, frozen artichoke, extra virgin olive oil, butter, flour, milk, cheese, parmesan cheese, arugula, turkey
Taken from www.food.com/recipe/chicken-rigatoni-casserole-for-kings-428222 (may not work)