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
- 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
- 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.
Originally published as Four-Cheese Bow Ties in Casserole Cookbook 2001, p164
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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