| Four-Cheese Baked Bow Ties
1/2 Stick of unsalted butter
1/4 cup of all-purpose flour
1 1/2 cups of milk
one 28 - 32 ounce can of whole Italian tomatoes, drained, reserving 1 1/4 cups juice, and chopped fine
1 pound of Bow-tie pasta
1 1/2 cups of coarsely grated mozzarella
1/2 cup of crumbled Gorgonzola cheese
1/2 cup of diced Italian Fontina
1 1/3 cups of freshly grated Romano
1/2 cup of finely chopped fresh parsley, flat-leafed |
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Preheat oven to 375ºF. 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. Serves 6 as an entree. Gourmet February 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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