Fusilli with Three Cheeses and Red Bell Pepper Recipe

Fusilli with Three Cheeses and Red Bell Pepper Recipe

  • 4 tablespoons butter
  • 2 red bell peppers, cut into thin strips
  • 1 teaspoon salt
  • 3/4 pound fusilli
  • 1/4 pound fontina, grated
  • 3 ounces mozzarella, grated
  • 6 tablespoons grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon fresh-ground black pepper
  1. In a medium frying pan, melt one tablespoon of the butter over moderately low heat. Add the bell peppers and 1/4 teaspoon of the salt and cook until soft, about 10 minutes.
  2. Heat the broiler. Butter a large shallow baking dish.
  3. In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and return to the hot pot. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoon salt, the sauteed bell peppers, the fontina, mozzarella, 3 tablespoons of the Parmesan, and the black pepper.
  4. Transfer the pasta to the prepared baking dish and sprinkle the remaining 3 tablespoons Parmesan over the top. Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan.
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