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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Asiago is my favorite cheese and I could not leave it out. Ingredients:
1 (16 ounce) package bow tie pasta (barilla piccolini preferred) |
2 (14 1/2 ounce) cans diced tomatoes (drain, reserving 1 1/4 cups juice) |
1/4 cup butter, cubed |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups milk |
1/2 cup fresh parsley (minced) |
1 1/2 cups part-skim mozzarella cheese (shredded) |
1 1/3 cups romano cheese (grated) |
1/2 cup parmesan cheese (shredded) |
1/4 cup blue cheese (crumbled) |
1/4 cup asiago cheese (for topping) |
Directions:
1. Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1 1/4 cups juice; set aside.
2. In a large 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. Drain pasta; add the sauce and reserved tomatoes. Stir in the parsley and all cheeses, EXCEPT THE ASIAGO CHEESE.
4. Transfer to a greased 3-qt. baking dish (13x9-inch dish will be full ~ place on a baking sheet to catch any overflow).
5. Top the casserole with the Asiago cheese.
6. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 9-12 servings.
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