Best Four Cheese Bow Ties Recipes

FOUR-CHEESE BAKED BOW TIES

Four-Cheese Baked Bow Ties image

Categories Pasta Tomato Appetizer Bake Blue Cheese Mozzarella Winter Parsley Fontina Gourmet

Yield Serves 6 as an entrée

Number Of Ingredients 10

Ingredients

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)

Steps:

Preheat oven to 375°F. and butter a 3-to 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 salted boiling 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 and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.

FOUR-CHEESE BOW TIES

Four-Cheese Bow Ties image

With its red tomatoes and green parsley, this dish always looks beautiful on a holiday buffet. My daughter-in-law shared the recipe from her family, and it's now a favorite with our family, too.-Mary Farney, Normal, Illinois

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) bow tie pasta
2 cans (14-1/2 ounces each) diced tomatoes
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded part-skim mozzarella cheese
1-1/3 cups grated Romano cheese
1/2 cup shredded Parmesan cheese
1/4 cup crumbled blue cheese
1/2 cup minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1-1/4 cups juice; set aside., In a large saucepan, melt butter over medium heat. Stir in the 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 the heat., Drain pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 321 calories, Fat 14g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 484mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.