Menu:
Rigatoni
Ratatouille
Roasted Dilly Carrots
Rye Bread
Refreshing Garden Salad with Ranch dressing
Rhubarb Dessert
Rice crispy treats
Red wine
The “R” names were Rasta’s idea. Everyone got a name tag and had to choose a name that started with ‘r’ for the evening. Rasta and Riot put together a deliciously cheesy Rigatoni (recipe below). Riot helped River put together the Rhubarb Dessert—so easy, yet so amazingly tasty. Radcliffe’s Rye Bread was excellent—honey and molasses made it unusually sweet.
Quote of the night:
During introductions “Hi, I'm Aaron, and I live in the shadow of my brother, Drew. Who is younger than me.”
Rasta & Riot’s Rigatoni
Ingredients
5 cups cooked rigatoni
2 tablespoons butter, divided
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
3 cups fat-free milk
1 cup (4 ounces) shredded fontina cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 tablespoon finely chopped anaheim pepper
3/4 teaspoon salt
1/2 cup sliced green onions
1 cup bread crumbs
Preparation
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 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 Anaheim pepper 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.
5. 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. Devour.
