Charlene's Recipe

Easy cheesy bowtie pasta

Category: Best ever casseroles

Serves 6

1 /4 cup butter
1/ 4 cup all purpose flour
1 1/ 2 cup milk
28 oz can whole Italian tomatoes, drained, chopped and 1 1/ 4 liquid reserved
salt and pepper to taste
16 oz pkg bowtie pasta, cooked
1 1 /2 cup grated mozzarella cheese
1 /2 cup crumbles Gorgonzola cheese
1 /2 cup shredded fontina cheese
1 1/ 3 cup grated Romano cheese, divided
1/ 2 cup fresh parsley, finely chopped

Melt butter over medium heat in a heavy saucepan. Add flour and whisk for 3 minutes. Add milk and reserved tomato juice gradually, whisking constantly. Bring to a boil. Stir in tomatoes, salt and pepper. Reduce heat to medium low; let simmer for about 3 minutes or until thickened. Set aside. Combine pasta, mozzarella, Gorgonzola, fontina, one cup Romano and parsley in a large bowl; stir in tomato mixture. Pour into a greased 4 quart casserole dish; sprinkle with remaining Romano cheese. Bake at 375 F for 30-35 minutes or until bubbly. Let stand for 10 minutes before serving.