1/4 cup unsalted butter
1/4 cup flour
1 1/2 cups milk
A 28-32-ounce can whole Italian tomatoes, drained,
reserving 1 1/4 cups
juice, chopped fine
1 pound bow tie pasta
1 1/2 cups coarsely grated mozzarella cheese (6 ounces)
1/2 cup crumbled Gorgonzola cheese (2 ounces)
1/2 cup diced Italian Fontina cheese (2 ounces)
1 1/3 cups freshly grated Romano cheese (4 ounces)
1/2 cup finely chopped fresh parsley leaves (preferably flat-leaf)
Preheat oven to 375 degrees F. Butter a 3-4-quart gratin dish or other shallow
baking dish.
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.
In a kettle of boiling salted water cook pasta until just al dente,
about 8 minutes, and drain well.
In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina,
1 cup Romano, and parsley. Transfer to prepared dish. Sprinkle pasta
with remaining 1/3 cup
Romano. Bake in middle of oven 30-35 minutes,
or until golden and bubbling. Let stand 10
minutes before serving.
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