Ingredients
1 package (16 ounces) bow tie pasta2 cans (14-1/2 ounces each) diced tomatoes1/4 cup butter, cubed1/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1-1/2 cups whole milk1-1/2 cups shredded part-skim mozzarella cheese1-1/3 cups grated Romano cheese1/2 cup shredded Parmesan cheese1/4 cup crumbled blue cheese1/2 cup minced fresh parsley
Preparation
Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1-1/4 cups juice; set aside.
In a large 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.
Drain pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly.
