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 sal and cook until soft, about 10 minutes.
Heat the broiler. Butter a large shallow baking dish.
Cook fusilli until just done, about 13 minutes. Drain and return to the hot pot. Toss pasta with the remaining 3 tablespoons butter and 3/4 teaspoon salt, the bell peppers, fontina, mozzarella, 3 tablespoon of the parmesan and pepper.
Transfer to a baking dish and sprinkle the remaining 3 tablespoons parmesan over the top. Broil until the top starts to brown, 3 to 4 minutes.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 119 (39%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 76.3mg||23 %|
|Sodium 254.6mg||9 %|
|Potassium 220.3mg||6 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 33.6g|
|Protein 12.8g||18 %|
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Calories per serving: 309
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