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Wednesday, March 7, 2012

Three cheese pasta with bell peppers and cranberries

The dried cranberries add a little sweetness and je-ne-sais-quois to this classic three cheese pasta dish, while the bell peppers are a delicious savory addition to almost any kind of pasta. We think you'll like this combination. The casserole is also easy to assemble ahead of time and just be put into the oven when you want to serve it. 
We're big fans of using multiple kinds of cheeses in a dish for the flavor depth we can achieve this way. For another delicious example, try out our Three cheese pasta with rucola, hazelnuts and sesame seeds

Last year: Blue Skies cocktail, Fastest home-made crackers (Romanian saratele), Oeufs Cocotte (French oven-baked eggs) and Orange jam and liquor Linzer torte

Ingredients (serves 4 or more):
  • 500 g fusilli
  • 4-5 tablespoons dried cranberries
  • 2 red bell peppers
  • 200 ml cream
  • 200 g emmentaler cheese
  • 4 slices (85 g) cheddar cheese
  • 70 g Parmesan for sprinkling
  • salt and pepper to taste

Preheat oven to 200 degrees C.
Boil the pasta, clean and core the peppers. Chop the peppers into bite-sized pieces and put them in an even layer on the base of a large oven-proof dish. Top with the drained pasta, then tear the cheddar on top:

Then the cranberries:

Mix the cream with some salt and pepper and pout it on top in an even layer, then sprinkle the grated Emmentaler:

Put in the oven and bake for 15 minutes.

Transfer to plates and sprinkle generously with grated Parmesan. Dig in! :) (while it's warm).

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