Two Pepper and Cheese Rigatoni

I could never go on the Atkins diet because I absolutely love pasta--any and all kinds! This was a perfectly good recipe, but out of all of the yummy pasta recipes out there, I'm not sure this was one of my favorites. For the amount of work/time involved, the end result just didn't quite wow me enough. Maybe someone else will feel differently though, so here's the recipe.....

16 oz. uncooked rigatoni
2 tablespoons butter, divided
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
3 cups fat-free milk
1 cup. shredded fontina cheese
1 cup shredded sharp cheddar cheese
1 tablespoon finely chopped pickled jalapeno pepper
3/4 teaspoon salt
1/2 cup sliced green onions
Cooking spray
2 slices white bread

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; saute 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 jalapeno and salt. Add cheese mixture to pasta, tossing well to coat. Stir in green onions. Spoon pasta mixture into a 9 x 13 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.

Source: Cooking Light