Fusilli with Three Cheeses and Red Bell Pepper

• FAST
• VEGETARIAN

Ingredients

1. 4 tablespoons butter
2. 2 red bell peppers, cut into thin strips
3. 1 teaspoon salt
4. 3/4 pound fusilli
5. 1/4 pound fontina, grated (about 1 cup)
6. 3 ounces mozzarella, grated (about 3/4 cup)
7. 6 tablespoons grated Parmesan, plus more for serving
8. 1/4 teaspoon fresh-ground black pepper

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