Four-Cheese Baked Bow Ties

• 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)

1. Preheat oven to 375F.
2. and butter a 3-to 4-quart gratin dish or other shallow baking dish.
3. In a heavy saucepan melt butter over moderately low heat.
4. Add flour and cook roux, whisking, 3 minutes.
5. Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking.
6. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
7. In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.
8. In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish.
9. Sprinkle pasta with remaining 1/3 cup Romano.
10. Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.

butter, allpurpose, milk, italian tomatoes, pasta, mozzarella cheese, gorgonzola cheese, italian fontina cheese, romano cheese, parsley

Taken from www.epicurious.com/recipes/food/views/four-cheese-baked-bow-ties-11629 (may not work)