2 cans (14 oz. each) diced tomatoes
1 box bow ties (16 oz.)
1/4 cup butter
1/4 cup all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups milk
1 1/2 cup shredded mozzarella
1 1/3 cup grated Romano
1/2 cup shredded Parmesan
1/4 cup Blue Cheese OR Feta (OR you could omit this all together if you don't like either)
1/2 cup minced fresh parsely
1. Drain tomatoes, reserving as much juice as you can squeeze out. (I squeezed out about 1 cup)
2. Cook pasta.
3. In a saucepan, melt butter over medium heat. Stir in 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 heat.
3. In a large bowl, combine the pasta, sauce and reserved tomatoes. (I used only one can of the tomatoes.) Stir in cheese and parsely; toss gently.
4. Place in greased baking dish. Cook uncovered at 375 for 30-35 minutes or until bubbly.