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Baked Four-Cheese Farfalle

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1/2 stick (4 Tbsp) unsalted butter
  
• 2 Tbsp all-purpose flour
  
• 1-1/2 cups whole milk
  
• 1 (28- to 32-ounce) can whole Italian tomatoes in juice, drained (1-1/4 cups juice reserved) and finely chopped
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1 pound farfalle
  
• 1-1/2 cups coarsely grated mozzarella (about 6 ounces)
  
• 1/2 cup crumbled Gorgonzola
  
• 1/2 cup diced Italian Fontina
  
• 1-1/3 cups finely grated pecorino Romano (about 3 ounces)
  
• 1/2 cup finely chopped fresh flat-leaf parsley
  






Instructions



1. Put a rack in the middle of the oven and preheat oven to 375° F. Butter a 3- to 4-quart gratin dish or other shallow baking dish.
   
   
2. Melt butter in a 4-quart heavy saucepan over moderately low heat. Add flour and cook, whisking, for 3 minutes to make a roux. Add milk and reserved tomato juice in a slow stream, whisking, then bring to a boil, whisking constantly. Stir in tomatoes, salt and pepper, and simmer until thickened, about 3 minutes. Remove from heat.
   
   
3. Cook pasta in a 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until just al dente; drain.
   
   
4. Stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley in a large bowl. Transfer to gratin dish and sprinkle with remaining 1/3 cup Romano.
   
   
5. Bake until golden and bubbling, 25 to 30 minutes. Let stand for 10 minutes before serving.
   
   Serves 6 as a main course.