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Four-Cheese Bow Ties

 Four-Cheese Bow Ties
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
12 ServingsPrep: 20 min. Bake: 30 min.

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 King Arthur Unbleached 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

2 of 2

Four-Cheese Bow Ties (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.