Shelly's Recipe

BAKED FUSSILI WITH THREE CHEESES

Category: Noodles / Pasta

4 tbsp butter
2 red bell peppers, cut into thin strips
1 tsp salt
3/4 lb fusilli,cooked al dente
1/4 lb fontina, grated (about 1 cup)
3 oz mozzarella, grated (about 3/4 cup)
6 tbsp grated Parmesan, plus more for serving
1/4 tsp black pepper

In a medium frying pan, melt one tablespoon 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.

Drain pasta and return to the hot pot. Toss the pasta with the remaining 3 tbsp butter and 3/4 tsp salt, the sauteed bell peppers, the fontina, mozzarella, 3 tbsp Parmesan and the black pepper.

Transfer the pasta to the prepared baking dish and sprinkle the remaining 3 tbsp Parmesan over the top. Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan.

NOTES: 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.

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.