Baked fusilli with peppers is a very appetizing and flavorful main dish. This is a very simple and truly delicious recipe, my family loves it….easy to prepare, just cook some peppers in a pan and it’s done, with the addition of a few extra flavors like capers, mozzarella, and parmesan, no need for béchamel, cream, sauce, etc. It’s a dish that’s perfect both in summer and winter, you won’t be able to resist the smell of the peppers with the combination of mozzarella, few ingredients, but rich in flavor. You absolutely have to try this!!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 18 oz fusilli
- 18 oz yellow/red peppers
- 1 clove garlic
- olive oil
- capers to taste
- 10 oz mozzarella
- grated parmesan
- 2 tbsp butter
- breadcrumbs
- pepper
Tools
- Pan
Steps
First, bring salted water to a boil and blanch the pasta for a few minutes.
Then wash and cut the peppers into quarters, first vertically and then horizontally, to create thin strips.
In a pan, add enough olive oil to cover the bottom and add the garlic, let it sauté. When the oil is hot, add the peppers, salt, pepper, and parsley, then remove the garlic, cover, and cook for 10/15 minutes.
In the meantime, cook the pasta for 2/3 minutes.
After about 10 minutes, the peppers are ready. Drain the pasta and add it to the peppers, leaving a little cooking water, add a ladleful to the pasta, capers, and parmesan.
Mix well and set aside. Prepare a baking dish with olive oil and pieces of butter.
Cut the mozzarella into chunks and add it to the pasta, stir quickly and pour it into the baking dish.
Arrange the pasta and add half a ladle of cooking water on the side, then sprinkle with parmesan, breadcrumbs, a drizzle of olive oil, and a few pieces of butter.
Bake at 428°F for 20/25 minutes.
The baked fusilli with peppers are ready! Enjoy your meal!!
Storage
You can store the baked fusilli at room temperature until the next day. Otherwise, it’s preferable to keep it in the refrigerator for 2/3 days maximum.
