Directions:
- Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.
- 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, and bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
- In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.
- In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
- Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.37 Kcal (2819 kJ) | ||
| Calories from fat | 249.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.71g | 43% | |
|---|---|---|---|
| Cholesterol | 84.7mg | 28% | |
| Sodium | 696.75mg | 29% | |
| Potassium | 448.8mg | 10% | |
| Total Carbs | 71.57g | 24% | |
| Sugars | 9.92g | 40% | |
| Dietary Fiber | 12.21g | 49% | |
| Protein | 35.86g | 72% | |
| Vitamin C | 135.2mg | 225% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 6.6mg | 37% | |
| Calcium | 698.1mg | 70% | |
| Amount Per 100 g | |||
| Calories | 175.67 Kcal (735 kJ) | ||
| Calories from fat | 65.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 43% | |
|---|---|---|---|
| Cholesterol | 22.1mg | 28% | |
| Sodium | 181.77mg | 29% | |
| Potassium | 117.09mg | 10% | |
| Total Carbs | 18.67g | 24% | |
| Sugars | 2.59g | 40% | |
| Dietary Fiber | 3.19g | 49% | |
| Protein | 9.36g | 72% | |
| Vitamin C | 35.3mg | 225% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.7mg | 37% | |
| Calcium | 182.1mg | 70% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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