Fusilli w/ Three Cheeses and Red Bell Pepper
4 tbs butter
2 red bell peppers, cut into three strips
1 tsp salt
3/4 lb fusilli
3 ounces mozzarella cheese (about 1/4 cup)
6 tbs parmesan, grated
1 cup fontina, grated
1/4 tsp fresh-ground pepper
In a medium frying pan, melt 1 tbs of butter over moderately low heat. Add the bell pepper and 1/4 of the salt, cook until soft, about 10 minutes.
Pre-heat the boiler and butter a large shallow baking dish.
In a large pot of boiling, salted water, cook fusilli until just done, about 13 minutes. Drain and return to hot pot. Toss pasta with remaining 3 tbs butter and 3/4 tsp salt, pepper,the sauteed bell pepper, fontina, mozzarella, and 3 tbs of parmesan cheese.
Transfer to baking dish and sprinkle the remaining parmesan cheese. Broil until the top starts to brown, about 3-4 minutes.
***The original recipe I used had these three cheeses, but don’t limit yourself to them. I have made the dish several times with different combinations of cheeses.