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Four Cheese Baked Bow Ties

Source of Recipe


Gourmet






List of Ingredients



• 1/4 cup unsalted butter
  
• 1/4 cup flour
  
• 1-1/2 cups milk
  
• One 28- to 32-ounce can whole Italian tomatoes, drained (reserving 1-1/4 cups juice), chopped fine
  
• 1 lb. bow tie pasta
  
• 1-1/2 cups coarsely grated mozzarella cheese (6 ounces)
  
• 1/2 cup crumbled Gorgonzola cheese (2 ounces)
  
• 1/2 cup diced Italian Fontina cheese (2 ounces)
  
• 1-1/3 cups freshly grated Romano cheese (4 ounces)
  
• 1/2 cup finely chopped fresh parsley leaves (preferably flat-leaf)
  






Instructions



1. Preheat oven to 375º F. Butter a 3- to 4-quart gratin dish or other shallow baking dish.
   
   
2. 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. Bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste, and simmer until thickened, about 3 minutes.
   
   
3. In a kettle of boiling, salted water, cook pasta until just al dente, about 8 minutes; drain well.
   
   
4. In a bowl, stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano and parsley. Transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
   
   
5. Bake in middle of oven 30 to 35 minutes, or until golden and bubbling. Let stand 10 minutes before serving.
   
   Serves 6