This is from the Feb 1994 issue of Gourmet magazine. This is a completely delicious, easy to make dish, good for colder weather. You can prepare it early in the day and refrigerate it and bake it just before serving. Even though this is a homey meal, it tastes good enough to serve at an informal dinner party.
1/2 stick unsalted butter
1/4 cup all purpose flour
1 1/2 cups milk
a 28-32 ounce can whole Italian tomatoes, drained well, reserving 1 1/4 cups juice, and chopped fine
1 pound bow-tie pasta
1 1/2 cups coarsely grated mozzarella cheese (not the fresh kind), about 6 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 crumbled Gorgonzola cheese
1/2 cup finely chopped fresh parsely leaves, preferably flat leafed
Preheat oven to 375. Butter a 3-4 quart gratin dish or other shallow baking pan.
In a heavy saucepan, melt butter over moderatley 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. (MY NOTE: I mix the milk and juice together in a 4 cup pyrex measure and microwave it for about 1.5 minutes to make it warm first) Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
Cook pasta in salted boiling water until just al dente, about 8 munites and drain well.
In a large bowl, stir together pasta, sauce, mozzarella, gorgonzola, fontina, 1 cup romano and parseley and t ransfer to prepared dish. Sprinkle pasta with remaining romano.
Bake for 30 - 35 munites or until golden and bubbling and let stand 10 minutes before serving. Serves 6 as an entree.
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