Four-Cheese Baked Bow Ties
| Yield: | 1 servings |
| Categories: |
| 1/2 | Stick unsalted butter; (1/4 cup) | |
| 1/4 | c | All-purpose flour |
| 1 1/2 | c | Milk |
| A; (28- to 32-ounce) | ||
| ; can whole Italian | ||
| ; tomatoes, drained, | ||
| ; reserving 1 1/4 | ||
| ; cups juice, and | ||
| ; chopped fine | ||
| 1 | lb | Bow-tie pasta |
| 1 1/2 | c | Coarsely grated mozzarella cheese; (about 6 ounces) |
| 1/2 | c | Crumbled Gorgonzola cheese; (about 2 ounces) |
| 1/2 | c | Diced Italian Fontina cheese; (about 2 ounces) |
| 1 1/3 | c | Freshly grated Romano cheese; (about 4 ounces) |
| 1/2 | c | Finely chopped fresh parsley leaves; (preferably |
| ; flat-leafed) |
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