Sunday, January 11, 2009

4 Cheese Farfalle Pasta

2 cans (14 1/2 ounces each) diced tomatoes (I like to use the roasted garlic kind)
1 package (16 ounces) farfalle pasta (bow ties)
1/4 cup butter
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&1/2 cups grated Romano cheese
1/2 cup shredded Parmesan cheese
1/4 cup crumbled Gorgonzola cheese
1/4 cup sliced fresh basil
1/2 cup minced fresh parsley

1. Drain tomatoes. Reserve 1&1/4 cups juice and set aside. Cook pasta according to package directions; drain.

2. In a 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. Add basil.

3. In a large bowl, combine the pasta, sauce, and reserved tomatoes. Stir in all cheeses & parsley. Toss gently. Place in a greased baking dish. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.

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