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Gourmet
February 1994

Four-Cheese Baked Bow Ties

Recipe information

  • Yield

    Serves 6 as an entrée

Ingredients

1

/2 stick (1/4 cup) unsalted butter

1

/4 cup all-purpose flour

1

1/2 cups milk

a 28- to 32-ounce can whole Italian tomatoes, drained, reserving 1 1/4 cups juice, and chopped fine

1

pound bow-tie pasta

1

1/2 cups coarsely grated mozzarella cheese (about 6 ounces)

1

/2 cup crumbled Gorgonzola cheese (about 2 ounces)

1

/2 cup diced Italian Fontina cheese (about 2 ounces)

1

1/3 cups freshly grated Romano cheese (about 4 ounces)

1

/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.

    Step 2

    In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.

    Step 3

    In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.

    Step 4

    In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.

    Step 5

    Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.

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