Five-Cheese Bowties

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)
• 14 cup butter
• cubed
• 14 cup all-purpose flour
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 12 cups milk
• 12 cup fresh parsley (minced)
• 1 12 cups part-skim mozzarella cheese (shredded)
• 1 13 cups romano cheese (grated)
• 12 cup parmesan cheese (shredded)
• 14 cup blue cheese (crumbled)
• 14 cup asiago cheese (for topping)

Instructions

1. Cook pasta according to package directions.
2. Meanwhile, drain tomatoes, reserving 1 1/4 cups juice; set aside.
3. In a large saucepan, melt butter over medium heat.
4. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice.
5. Bring to a boil.
6. Cook and stir for 2 minutes or until thickened.
7. Remove from the heat.
8. Drain pasta; add the sauce and reserved tomatoes.
9. Stir in the parsley and all cheeses, EXCEPT THE ASIAGO CHEESE.
10. Transfer to a greased 3-qt.
11. baking dish (13x9-inch dish will be full ~ place on a baking sheet to catch any overflow).
12. Top the casserole with the Asiago cheese.
13. Bake, uncovered, at 375 for 30-35 minutes or until bubbly.
14. Yield: 9-12 servings.