Three Cheeses and Red Bell Pepper
Ingredients
- 4 Tbs. butter
- 2 red bell pepper seasoning, 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
Directions
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.
