Ingredients:
4 tablespoons butter
2 red bell peppers, julienned
1 teaspoon salt
3/4 lb fusilli
1/4 lb fontina, grated ( about 1 cup)
3 ounces mozzarella cheese, grated ( about 3/4 cup)
6 tablespoons parmesan cheese, plus more for serving
1/4 teaspoon fresh ground pepper
Directions:
In a mdeium frying pan, melt one tablespoons butter over medium-low heat. Add the bell peppers and 1/4 teaspoons salt and cook until soft, about 10 minutes.
Heat the broiler and butter a large shallow baking dish.
Cook fusilli until al dente in a large pot of boiling, salted water, about 13 minutes. Drain and return to pot. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoons salt, the sauteed bell peppers, fontina, mozzarella, 3 tablespoons Parmesan and black pepper.
Transfer pasta to the prepared baking dish and sprinkle with the remaining 3 tablespoons Parmesan over the top. Broil until the top begins to brown, 3 to 4 minutes. Serve with additional Parmesan.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.