INGREDIENTS

INSTRUCTIONS

Preheat oven to 375F. 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.  Serves 6 as an entree.  Gourmet February 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”