Rigatoni with Red Peppers, Wild Mushrooms, and Fontina
['2 tablespoons olive oil', '2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)', '1 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']
Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.
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