Spicy Crab Rigatoni

5 c uncooked rigatoni (16 oz uncooked pasta)
2 T butter, divided
1 c chopped red bell pepper
3 T all-purpose flour
3 c fat-free milk
1 c (4 oz) shredded fontina cheese
1 c (4 oz) shredded sharp cheddar cheese
finely chopped jalapeno pepper
3/4 t salt
1/2 c sliced green onions
cooking spray
bread crumbs
1 package imitation crab, cubed or flaked

Preheat oven to 375F. Cook pasta according to package directions, omitting salt and fat. Drain well; place in a large bowl.

Melt 1 T 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 and crab. Spoon pasta mixture into a 13x9 baking dish coated with cooking spray.

Melt remaining 1 T butter with 1 cup bread crumbs. Toss until blended. Sprinkle breadcrumbs over pasta. Bake at 375F for 15 minutes.