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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This delicious casserole goes a long way when served as a side dish, but also makes a satisfying no-meat main dish. It can be frozen, so it's great to divide in half and freeze for a future quick meal. Ingredients:
2 (14 1/2 ounce) cans diced tomatoes |
1 (16 ounce) package bow tie pasta (uncooked) |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups milk |
1 1/2 cups shredded mozzarella cheese |
1 1/3 cups grated romano cheese |
1/2 cup shredded parmesan cheese |
1/4 cup crumbled blue cheese (or gorgonzola) |
1/2 cup minced fresh parsley |
Directions:
1. In a small bowl, drain tomatoes; RESERVING THE JUICE; set aside.
2. Cook pasta according to package directions; drain.
3. In a saucepan, melt butter over medium heat.
4. Stir in the flour, salt and pepper until smooth.
5. Gradually add in milk and reserved juice.
6. Bring to a boil; cook and stir for two minutes or until thickened and remove from heat.
7. In a large bowl, combine the pasta, sauce and diced tomatoes.
8. Stir in the cheeses and parsley; toss gently to coat.
9. Transfer to a greased 13 x 9 baking dish.
10. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.
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