Recipe by shelbyrose
This delicious casserole goes a long way when served as a side dish, but also makes a satisfying no-meat main dish. It can be frozen, so it's great to divide in half and freeze for a future quick meal.
Top Review by AmyZoe
I found this recipe in America's Best Church Supper Recipes from Mary Farney of Normal Illinois. The fresh parsley and the many cheeses really make this a satisfying dish. For those who don't like blue cheese (I personally LOVE IT), it's not very noticeable other than added flavor. Definitely give this one a try because it's not your typical pasta dish. Thanks for posting a great recipe!
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (16 ounce) package bow tie pasta (uncooked)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 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 1⁄3 cups grated romano cheese
- 1⁄2 cup shredded parmesan cheese
- 1⁄4 cup crumbled blue cheese (or Gorgonzola)
- 1⁄2 cup minced fresh parsley
Directions See How It's Made
- In a small bowl, drain tomatoes; RESERVING THE JUICE; set aside.
- Cook pasta according to package directions; drain.
- In a saucepan, melt butter over medium heat.
- Stir in the flour, salt and pepper until smooth.
- Gradually add in milk and reserved juice.
- Bring to a boil; cook and stir for two minutes or until thickened and remove from heat.
- In a large bowl, combine the pasta, sauce and diced tomatoes.
- Stir in the cheeses and parsley; toss gently to coat.
- Transfer to a greased 13 x 9 baking dish.
- Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.