Fusilli with Three Cheeses and Red Bell Pepper


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What a tasty side dish to add a little something different to any meal. Add some sautéed chicken to it before you bake it to make a meal. You only need to add a salad and you are ready to go.

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Serving Size / Yield

4 servings


  • 4 Tbs. butter
  • 2 red bell peppers, cut into thin strips
  • 1 tsp. salt
  • 3/4 lb. fusilli
  • 1/4 lb. Fontina cheese, grated (about 1 C.)
  • 3 oz mozzarella cheese, grated (about 3/4 C.)
  • 6 Tbs. grated parmesan cheese, plus more for serving
  • 1/4 tsp fresh ground black pepper

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In a medium frying pan, melt one Tbs. of the butter over moderately low heat. Add the bell peppers and 1/4 tsp. of the salt and cook until soft, about 10 minutes. Heat the broiler. Butter a large shallow baking dish. 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 Tbs. butter and 3/4 tsp. salt, the sautéed bell peppers, the fontina, mozzarella, 3 Tbs. of the Parmesan, and the black pepper. Transfer the pasta to the prepared baking dish and sprinkle the remaining 3 Tbs. Parmesan over the top. Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan.

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