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Four-Cheese Bow Ties Recipe

Four-Cheese Bow Ties Recipe photo by Taste of Home

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With its red tomatoes and green parsley, this dish always looks beautiful on a holiday buffet. My daughter-in-law shared the recipe from her family, and it's now a favorite with our family, too.—Mary Farney, Normal, Illinois

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Four-Cheese Bow Ties Recipe

Prep: 20 min. Bake: 30 min.

Yield: 12 Servings

20 30 50

Ingredients

1 package (16 ounces) bow tie pasta
2 cans (14-1/2 ounces each) diced tomatoes
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1-1/3 cups grated Romano cheese
1/2 cup shredded Parmesan cheese
1/4 cup crumbled blue cheese
1/2 cup minced fresh parsley

Directions

Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1-1/4 cups juice; set aside.
In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat.
Drain pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 12 servings.

Nutritional Facts 1 cup equals 321 calories, 14 g fat (9 g saturated fat), 43 mg cholesterol, 484 mg sodium, 33 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Four-Cheese Bow Ties in Casserole Cookbook , p164

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Four-Cheese Bow Ties

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Reviewed on Mar. 08, 2011 by Danastockton

I have made this several times and my entire family loves it. I add grilled chicken cut into cubes to make it a main dish as well as add chopped spinach. I don't like blue cheese so I leave it out and it still comes out great! other variations I've tried, add Italian sausage with a package of taco seasoning for a Mexican meets Itialian dish.

Reviewed on Jun. 10, 2010 by jane6volt

This is a delicious, elegant but simple to make recipe that even works for company. It goes nicely with parnesan knots and an Italian tossed salad. My kids cheer when I tell them that I am making this dish! EXCELLENT!

Reviewed on Mar. 02, 2010 by ceutachcaile

I love this recipe! It's so amazingly cheesy!