- 1 pkg (16 oz) bow ties (penne, rottini, etc)
- 2 cans diced tomatoes
- 1/4 cup butter
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups milk
- 1 1/2 cups mozzarella - shredded
- 1 1/3 cups grated Romano cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup minced parsley.
Cook pasta and drain the pasta.
Drain tomatoes but keep separate about 1 1/4 cups of the juice.
In saucepan melt butter, stir in the flour, salt and pepper until smooth; add - slowly - the milk and the tomato juice. Boil - stirring - for about 2 minutes or until thickened. Remove from the heat.
Add the sauce and tomatoes to the drained pasta.
Stir in cheeses and parsley.
Transfer to a greased baking dish and bake - uncovered - at 375 for 30-35 minutes.
To make it a full blown casserole, we can add cooked pieces of chicken to the pasta before baking it.
YUMMY!!!!
