A filling meal all by itself!
1/4 c. butter
1/4 c. all-purpose flour
1-1/2 c. milk
28-oz. can whole Italian tomatoes, drained, chopped and 1-1/4 c. liquid reserved
salt and pepper to taste
16-oz. pkg. bowtie pasta, cooked
1-1/2 c. grated mozzarella cheese
1/2 c. crumbled Gorgonzola cheese
1/2 c. shredded fontina cheese
1-1/3 c. grated Romano cheese, divided
1/2 c. fresh parsley, finely chopped
Melt butter over medium heat in a heavy saucepan. Add flour and whisk for 3 minutes. Add milk and reserved tomato juice gradually, whisking constantly. Bring to a boil. Stir in tomatoes, salt and pepper. Reduce heat to medium-low; let simmer for about 3 minutes, or until thickened. Set aside. Combine pasta, mozzarella, Gorgonzola, fontina, one cup Romano and parsley in a large bowl; stir in tomato mixture. Pour into a greased 4-quart casserole dish; sprinkle with remaining Romano cheese. Bake at 375 degrees for 30 to 35 minutes, or until bubbly. Let stand for 10 minutes before serving. Serves 6.
When cooking pasta, remember that rubbing a bit of vegetable oil around the top of the pot will prevent boilovers!