4 cheese pasta
1 package bow tie pasta (16 oz)
2 cans diced tomatoes
1/4 cup butter cubed
1/4 cup flour
1/4 teas salt
1/4 teas pepper
1 1/2 cups milk
1 1/2 cups mozzarella cheese
1 1/3 romano cheese
1/2 cup parmesian cheese
1/4 cup crumbled bleu cheese
1/2 cup minced parsley
Cook pasta according to directions. Meanwhile drain tomatoes reserving 11/4
cups juice, set aside
In a large saucepan melt butter over medium heat. Stir in flour, salt and pepper untill smooth, Gradually add milk and tomatoe juice. Bring to a boil. Cook and stir for 2 minutes untill thickened. Remove from heat,
Drain pasta, add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3 qt baking dish. cover with foil on top lightly. Bake at 375 for 30-35 minutes or untill bubbly.
Now I play around with this recipe and change it a little bit. I make double the sauce. I switch the amounts with the parmesian and the romano cheese and I add 1 more can of tomatoes. You can try it. I switch the parmesian with the romano because the romano has such a strong flavor so I like more parmesian and less romano |