Baked Three-Cheese and Tomato Pasta

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Baked Three-Cheese and Tomato Pasta

 

1 pound pasta, cooked and drained

2 cans diced tomatoes

5 tablespoons butter

1 minced medium onion

3 minced garlic cloves

1/4 cup flour

freshly ground black pepper

1 1/2 cups milk

1 1/2 cups shredded mozzarella cheese

1 cup shredded Romano cheese

1 cup shredded Parmesan cheese

1/2 cup minced fresh flat-leaf parsley

 

Preheat the oven to 375 degreed and grease a 4 quart casserole dish. Drain the

tomatoes and reserve the juice. Heat a large saucepan over medium heat. Add the

butter and onion and saute for 5-7 minutes or until the onion is translucent.

Add the garlic and saute for a few minutes more. Mix in the flour to form a

thick paste and season to taste with pepper. Add the tomato juice and milk and

bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer

for 3-5 minutes or until the sauce is thickened. Toss the pasta with the

tomatoes, sauce, cheeses, and parsley until well-coated. Pour into the prepared

casserole dish and back uncovered for 30 tp 40 minutes, or until piping hot and

golden brown on top.

Makes 12 servings.