Five-Cheese Bowties

Submitted by KerfuffleUponWincle

"From Taste of Home's facebook page 03-29-2012. Modified recipe by Mary Farney, Normal, Illinois, originally published in Taste of Home's Casserole Cookbook page 164. Asiago is my favorite cheese and I could not leave it out!"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 12

ingredients

• 1 (16 ounce) package bow tie pasta (Barilla Piccolini preferred)
• 2 (14 1/2 ounce) cans diced tomatoes (DRAIN, reserving 1 1/4 cups juice)
• 1⁄4 cup butter, cubed
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups milk
• 1⁄2 cup fresh parsley (minced)
• 1 1⁄2 cups part-skim mozzarella cheese (shredded)
• 1 1⁄3 cups romano cheese (grated)
• 1⁄2 cup parmesan cheese (shredded)
• 1⁄4 cup blue cheese (crumbled)
• 1⁄4 cup asiago cheese (for topping)

directions

1. Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1 1/4 cups juice; set aside.
2. 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.
3. Drain pasta; add the sauce and reserved tomatoes. Stir in the parsley and all cheeses, EXCEPT THE ASIAGO CHEESE.
4. Transfer to a greased 3-qt. baking dish (13x9-inch dish will be full ~ place on a baking sheet to catch any overflow).
5. Top the casserole with the Asiago cheese.
6. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 9-12 servings.