Four-Cheese Bow Tie Bake - cooking recipe

Ingredients

2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) package bow tie pasta (uncooked)
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/2 cups shredded mozzarella cheese
1 1/3 cups grated romano cheese
1/2 cup shredded parmesan cheese
1/4 cup crumbled blue cheese (or Gorgonzola)
1/2 cup minced fresh parsley

Preparation

In a small bowl, drain tomatoes; RESERVING THE JUICE; set aside.
Cook pasta according to package directions; drain.
In a saucepan, melt butter over medium heat.
Stir in the flour, salt and pepper until smooth.
Gradually add in milk and reserved juice.
Bring to a boil; cook and stir for two minutes or until thickened and remove from heat.
In a large bowl, combine the pasta, sauce and diced tomatoes.
Stir in the cheeses and parsley; toss gently to coat.
Transfer to a greased 13 x 9 baking dish.
Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.