Four-cheese baked bow ties

1 servings

Ingredients

Quantity Ingredient
½ Stick unsalted butter; (1/4 cup)
¼ cup All-purpose flour
1½ cup Milk
A; (28- to 32-ounce)
; can whole Italian
; tomatoes, drained,
; reserving 1 1/4
; cups juice, and
; chopped fine
1 pounds Bow-tie pasta
1½ cup Coarsely grated mozzarella cheese; (about 6 ounces)
½ cup Crumbled Gorgonzola cheese; (about 2 ounces)
½ cup Diced Italian Fontina cheese; (about 2 ounces)
1⅓ cup Freshly grated Romano cheese; (about 4 ounces)
½ cup Finely chopped fresh parsley leaves; (preferably
; flat-leafed)

Directions

Preheat oven to 375F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.

In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.

In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.

In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining ⅓ cup Romano.

Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.

Serves 6 as an entree.

Gourmet February 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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