Fusilli with Three Cheese and Red Bell Pepper
Creamy, comforting, and bursting with vibrant flavors, this Fusilli with Three Cheese and Roasted Red Bell Pepper recipe is a meal that delivers indulgence in every bite. Twirls of al dente fusilli are enveloped in a rich, velvety sauce made with a trio of cheeses—mozzarella, cheddar, and parmesan—creating the ultimate cheesy bite. Roasted red bell peppers add a delicate sweetness and smoky depth, perfectly balancing the creamy base. A touch of garlic, oregano, and parsley enhances the dish with a fresh, aromatic flair. Ideal for weeknight comfort or a delightful dinner party entrée, this pasta is quick and easy to prepare in just 40 minutes, serving up an irresistible combination of textures and flavors. Pair it with a side salad or crusty bread for a complete dining experience that's certain to impress.
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 2 red bell peppers
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 4 liters water
Instructions
Preheat your oven to 200°C (400°F).
Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the preheated oven for 20 minutes, turning halfway through, until the skin is charred. Remove from the oven and place the peppers in a bowl covered with a lid or plastic wrap for 10 minutes to loosen the skin.
Peel away the skin of the roasted red bell peppers, remove the seeds, and thinly slice the flesh. Set aside.
Boil the water in a large pot and add a pinch of salt. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, heat the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Allow the mixture to cook for 3-4 minutes, or until it thickens.
Lower the heat and stir in the mozzarella, cheddar, and parmesan cheeses. Mix until the cheeses are fully melted and incorporated into the sauce. Season with salt, black pepper, and oregano.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced roasted red bell peppers and sauté for 2 minutes.
Combine the cooked fusilli pasta, cheese sauce, and sautéed red bell peppers in the skillet. Toss everything together until evenly coated.
Garnish with fresh parsley before serving. Enjoy your creamy Fusilli with Three Cheese and Red Bell Pepper!
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 348.7 g | 127% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 42.4 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3034 mg | 233% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
