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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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With its red tomatoes and green parsley, this dish always looks beautiful on a holiday buffet. My daughter-in-law shared the recipe from her family, and it's now a favorite with our family, too.Mary Farney, Normal, Illinois Ingredients:
1 package (16 ounces) bow tie pasta |
2 cans (14-1/2 ounces each) diced tomatoes |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups milk |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1-1/3 cups grated romano cheese |
1/2 cup shredded parmesan cheese |
1/4 cup crumbled blue cheese |
1/2 cup minced fresh parsley |
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 cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 12 servings.
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