Baked Fusilli with Peppers is a flavorful dish, simple with few ingredients, but it will not disappoint you. For those who love peppers, this is a recipe for a quick and tasty main course. Just prepare some peppers in a pan, season them with garlic, capers, and parsley. They will be creamy, and the crust formed by baking will be truly irresistible. To speed up preparation, you can cook the peppers the day before and bake the fusilli the next day. Fusilli can be replaced with penne, ziti, or similar short pasta. So, you just have to try and taste it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs fusilli
- 3 yellow/red peppers
- oil
- garlic powder
- capers to taste
- salt
- pepper
- parsley
- 10.5 oz mozzarella
- pecorino romano (or other)
- 2 tbsp butter
- breadcrumbs
Tools
- Baking Dish
Steps
First, boil some salted water where you will blanch the pasta for 3 minutes.
Then wash and cut the peppers into quarters first vertically and then horizontally to get thin strips.
In a pan, put enough oil to cover the bottom and add the garlic, let it fry.
When the oil is hot, add the peppers, salt, pepper, parsley, and capers. Cover and cook for 10/15 minutes. Meanwhile, blanch the pasta.
After about 10 minutes, the peppers are ready.
Drain the pasta and pour it into the peppers, keeping some cooking water aside.
Add the pecorino and mix everything together.
In the baking dish, put oil, sliced butter, and breadcrumbs.
Pour in part of the pasta.
Cut the mozzarella into cubes and add it, sprinkle with pecorino and drizzle with a bit of oil.
Pour the remaining fusilli. If desired, add two ladles of the leftover cooking water to the pan where you cooked the peppers and add it to the fusilli.
Finish with a sprinkle of pecorino, breadcrumbs, and oil. Bake at 392°F in a preheated convection oven for 25 minutes.
The baked fusilli with peppers are ready!
Storage
You can store baked fusilli at room temperature until the next day. Otherwise, it is preferable to store it in the refrigerator for a maximum of 2/3 days.
