Four-cheese baked bow ties
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick unsalted butter; (1/4 cup) | |
| ¼ | cup | All-purpose flour |
| 1½ | cup | Milk |
| A; (28- to 32-ounce) | ||
| ; can whole Italian | ||
| ; tomatoes, drained, | ||
| ; reserving 1 1/4 | ||
| ; cups juice, and | ||
| ; chopped fine | ||
| 1 | pounds | Bow-tie pasta |
| 1½ | cup | Coarsely grated mozzarella cheese; (about 6 ounces) |
| ½ | cup | Crumbled Gorgonzola cheese; (about 2 ounces) |
| ½ | cup | Diced Italian Fontina cheese; (about 2 ounces) |
| 1⅓ | cup | Freshly grated Romano cheese; (about 4 ounces) |
| ½ | cup | Finely chopped fresh parsley leaves; (preferably |
| ; flat-leafed) | ||
Directions
Preheat oven to 375F. 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 ⅓ 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.