Saturday, October 18, 2008

Four Cheese Bow Ties

So...ghetto sideways pic-but really good food (I CANNOT figure out how to use this is driving me crazy)

2 cans (14 1/2 ounces each) diced tomatoes (I like to use the roasted garlic kind)
1 package (16 ounces) bow tie pasta
1/4 cup butter
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 mozzarella cheese
1 &1/3 cups grated Romano cheese
1/2 cup shredded Parmesan cheese
1/4 cup crumbled blue or Gorgonzola cheese
1/2 cup minced fresh parsley

1. Drain tomatoes, reserving 1&1/4 cups juice; set aside. Cook pasta according to package directions; drain

2. In a 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. In a large bowl, combine the pasta, sauce, and reserved tomoatoes. Stir in the cheeses & parsley; toss gently. Place in a greased 31/2 qt baking dish. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.

Yield: 12 servings

---recipe courtesy Taste of Home The New Potluck---

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