Fusilli with Three Cheeses and Red Bell Pepper

Name: Fusilli with Three Cheeses and Red Bell Pepper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter; 237 milliliters 1/4 pound fontina, grated (about; 340 grams fusilli; 0 teaspoons fresh-ground black pepper; 177 milliliters ounces mozzarella, grated (about; 6 Tbsps grated Parmesan, plus more for serving; 2 red bell peppers, cut into thin strips; 1 teaspoon salt

Fusilli with Three Cheeses and Red Bell Pepper might be just the main course you are searching for. One portion of this dish contains roughly 28g of protein, 30g of fat, and a total of 655 calories. This recipe serves 4. 1 person found this recipe to be flavorful and satisfying. A mixture of butter, bell peppers, parmesan, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a medium frying pan, melt one tablespoon of the butter over moderately low heat.

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Butter

Equipment you will use

Frying Pan

Add the bell peppers and 1/4 teaspoon of the salt and cook until soft, about 10 minutes.

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Bell Pepper

Salt

Heat the broiler. Butter a large shallow baking dish.

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Butter

Equipment you will use

Baking Pan

Broiler

In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes.

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Fusilli

Water

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Pot

Drain and return to the hot pot. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoon salt, the sauted bell peppers, the fontina, mozzarella, 3 tablespoons of the Parmesan, and the black pepper.

Ingredients you will need

Bell Pepper

Black Pepper

Mozzarella

Parmesan

Fontina Cheese

Butter

Pasta

Salt

Equipment you will use

Pot

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.

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Parmesan

Pasta

Equipment you will use

Baking Pan

Serve with additional Parmesan.

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Parmesan

Browned and Bubbling: Cheese often turns stringy when tossed with hot pasta. Broiling the dish after tossing melts the strings into a smooth sauce. An added bonus: that irresistible brown crust.

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Cheese

Sauce

Pasta

Wine Recommendation: Creamy cheeses need a light red wine as a foil for their richness. A weighty Chianti Classico or Riserva would be overpowering here, but a basic Chianti, with its slight bitter-cherry flavor, will strike just the right balance.

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Wine