from Living Waters Ranch
2 (14-oz.) cans diced tomatoes
1 (16-oz.) pkg. bow tie pasta
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 c. milk
1-1/2 c. shredded mozzarella cheese
1-1/3 c. grated Romano cheese
1/2 c. shredded Parmesan cheese
1/4 c. crumbled blue cheese
1/2 c. fresh chopped parsley
Drain tomatoes, reserving 1-1/4 cups juice; set aside. Cook pasta and drain. In a saucepan, melt butter over medium heat. Stir in 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 heat. In a large bowl combine the pasta, sauce, and reserved tomatoes. Stir in the cheeses and parsley; toss gently. Place in a greased 3-1/2 quart baking dish. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly. Makes 12 servings. For variety try adding fresh chopped basil with parsley.
I halved this recipe and it was perfect. I enjoyed the tomatoes in this dish. My husband does not like tomatoes much if at all so this was not his favorite but he didn’t hate it either.
