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Four-Cheese Bow Ties

Total Time

Prep: 20 min. Bake: 30 min.


12 servings

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 whole milk
  • 1-1/2 cups 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


  1. Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1-1/4 cups juice; set aside.
  2. 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.
  3. 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.

Nutrition Facts

1 cup: 321 calories, 14g fat (9g saturated fat), 43mg cholesterol, 484mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 17g protein.

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  • sydsustain2
    Jul 1, 2015

    This recipe is one of my families all time favorites! It is very light, and so much different from the same old pasta with sauce recipe. They cheer when I tell them that we are having this for dinner. Love it!

  • Danastockton
    Mar 8, 2011

    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.

  • jane6volt
    Jun 10, 2010

    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!

  • ceutachcaile
    Mar 2, 2010

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

  • eraley
    Dec 28, 2009

    No comment left

  • rowenalm
    Sep 6, 2008

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  • wobaidi
    Aug 17, 2008

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  • FriedaG
    Nov 5, 2007

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  • pscutler
    Aug 3, 2007

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