Yesterday was Good Friday, and the last Friday of Lent where I try not to eat meat. So, I made this recipe from Cooking Light. Leftovers are in the fridge now and I can’t stop picking at it, I liked it that much. I did make a few changes, and have noted them as well. My son and husband both ate it and raved!

Two-Pepper Rigatoni and Cheese
serves 8 (1 cup each)
WW points = 9 (since I used reduced-fat for the cheddar, this might be slightly less in my version)
recipe courtesy of Donna and Jeff Towle, Kingwood, Texas, Cooking Light, DECEMBER 2009

5 c uncooked rigatoni (16 ounces uncooked pasta)
2 tbsp butter, divided
1 c chopped red bell pepper
3 tbsp all-purpose flour
3 c fat-free milk
1 c (4 oz) shredded fontina cheese (I had a 4 cheese italian blend on hand that I used here)
1 c (4 oz) shredded sharp cheddar cheese (I used reduced-fat)
1 tbsp finely chopped pickled jalapeño pepper (since my husband and I topped our servings with hot sauce, next time I’d use more of this)
3/4 tsp salt (I probably used a bit more than this)
1/2 c sliced green onions
Cooking spray
2 (1-oz) slices white bread (I used wheat)

Preheat oven to 375°.

Cook pasta according to package directions, omitting salt and fat. Drain well; place in a large bowl.

Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add bell pepper; sauté 5 minutes or until tender. Add to pasta.

Add flour to pan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Add cheeses, stirring until cheeses melt and mixture is smooth. Stir in jalapeño and salt. Add cheese mixture to pasta, tossing well to coat. Stir in green onions. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.

Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. Melt remaining 1 tablespoon butter. Combine butter and breadcrumbs in a small bowl; toss until blended. Sprinkle breadcrumb mixture over pasta mixture. Bake at 375° for 15 minutes or until browned.

~M