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Five-Cheese Bowties



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 the parsley and all cheeses, EXCEPT THE ASIAGO CHEESE.
Transfer to a greased 3-qt.
baking dish (13x9-inch dish will be full ~ place on a baking sheet to catch any overflow).
Top the casserole with the Asiago cheese.
Bake, uncovered, at 375 for 30-35 minutes or until bubbly.
Yield: 9-12 servings.