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Ingredientes
- 1/2 stk unsalted butter, (1/4 c.)
- 1/4 c. All-purpose flour
- 1 1/2 c. Lowfat milk A, (28- to 32-oz) can whole Italian tomatoes, liquid removed, reserving 1 1/4 c. juice, and minced fine
- 1 lb Bow-tie pasta
- 1 1/2 c. Coarsely grated mozzarella cheese, (about 6 ounces)
- 1/2 c. Crumbled Gorgonzola cheese, (about 2 ounces)
- 1/2 c. Diced Italian Fontina cheese, (about 2 ounces)
- 1 1/3 c. Freshly grated Romano cheese, (about 4 ounces)
- 1/2 c. Finely minced fresh parsley leaves, (preferably flat-leafed)
Direcciones
- Preheat oven to 375F. and butter a 3-to 4-qt gratin dish or possibly other shallow baking dish.
- In a heavy saucepan heat butter over moderately low heat. Add in flour and cook roux, whisking, 3 min. Add in lowfat 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 till thickened, about 3 min.
- In a kettle of salted boiling water cook pasta till just al dente, about 8 min, and drain well.
- In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 c. Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 c. Romano.
- Bake bow ties in middle of oven 30 to 35 min, or possibly till golden brown and bubbling, and let stand 10 min before servings.
- Serves 6 as an entree.
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