Rigatoni with Red Peppers Wild Mushrooms and Fontina

Ingredients

• 2 tablespoons olive oil
• 2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
• 1 pound pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)
• 2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)
• 1 pound rigatoni
• 3 teaspoons marjoram, divided
• 1 1/2 cups grated Fontina cheese (about 6 ounces), divided

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