Fusilli with Three Cheeses and Red Bell Pepper

Serves 4

In our house, we call this “Mac and Cheese”.

4 tbsp butter

2 red bell peppers, seeded and cut into thin strips

1 tsp salt

¾ pound fusilli pasta

¼ pound fontina cheese, grated

3 ounces mozzarella, grated (about ¼ cup)

6 tbsp Parmigiana Reggiano or Pecorino Romano, grated, plus more for serving

¼ tsp freshly ground black pepper

In a large frying pan, melt one tablespoon of butter over medium-low heat. Add the bell peppers and ¼ tsp salt and cook until soft, about 10 minutes.

Pre-heat the broiler.

Meanwhile, butter a large baking dish.
In a large pot of boiling, salted water, cook fusilli until al dente, about 10 minutes. Drain and return to pot.
Toss the pasta with the remaining butter and salt, the peppers and the fontina, mozarella and half the Parmesan. Add the pepper.
Transfer the mixture to the buttered baking dish and sprinkle with the remaining Parmesan cheese.
Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan cheese.

Source: “One Dish Meals”, a Food and Wine Book, American Express Publishing,

1997