Cheesy Baked Bow Tie Pasta with Tomatoes

This comforting baked pasta combines tender bow tie (farfalle) noodles with a creamy, cheesy sauce and diced tomatoes for a simple yet satisfying casserole. It’s ideal for weeknight dinners, potlucks, or a cozy family meal. The recipe is straightforward to prepare, uses common pantry ingredients, and yields a golden, bubbly top with a rich, savory interior.

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

Directions:
1. Preheat the oven to 375°F (190°C). Grease a 13 x 9-inch baking dish and set it aside.
2. Open the cans of diced tomatoes and drain them, reserving the tomato juice. Put the drained tomatoes aside in a small bowl.
3. Cook the bow tie pasta according to package instructions until al dente. Drain and return the pasta to the pot or put it into a large mixing bowl.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper until the mixture forms a smooth paste and begins to bubble slightly—this is your roux.
5. Gradually whisk in the milk and the reserved tomato juice, stirring constantly to prevent lumps. Bring the mixture to a gentle boil and continue cooking and stirring for about two minutes, until the sauce thickens. Remove from heat.
6. Pour the sauce over the cooked pasta, then add the drained diced tomatoes. Stir to combine so the pasta is evenly coated.
7. Add the mozzarella, Romano, Parmesan, and blue cheese, and fold gently until the cheeses are evenly distributed. Stir in the minced fresh parsley for brightness.
8. Transfer the pasta and cheese mixture to the prepared baking dish, spreading it into an even layer.
9. Bake uncovered for 30–35 minutes, or until the top is golden and the casserole is bubbly around the edges. If you like a crispier top, you can broil for 1–2 minutes at the end—watch closely to avoid burning.
10. Let the casserole rest for 5–10 minutes before serving to allow the sauce to settle. Garnish with a little extra chopped parsley if desired.

Tips for Success:
– Reserve the tomato juice as directed: it adds flavor and thins the sauce slightly so it melds better with the milk-based roux.
– Cook the pasta just shy of al dente if you plan to bake it longer; it will finish cooking in the oven and avoid becoming mushy.
– Use freshly grated Romano and Parmesan for better texture and flavor; pre-grated cheeses often contain anti-caking agents that can affect melting.
– If you prefer a milder blue cheese, reduce the amount or substitute with additional Parmesan or a mild goat cheese.
– For even cooking, spread the pasta evenly in the baking dish and avoid overfilling.

Variations and Add-Ins:
– Add cooked vegetables such as spinach, mushrooms, bell peppers, or broccoli for added color and nutrition.
– Stir in cooked shredded chicken, Italian sausage, or cooked ground turkey to turn this into a heartier main dish.
– Swap bow tie pasta for penne, rotini, or another short pasta shape if needed; adjust baking time if the dish is deeper or more crowded.

Make-Ahead and Storage:
– Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking straight from cold.
– Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or reheat the whole dish in a 350°F (175°C) oven until warmed through.
– To freeze, bake the casserole first, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Servings: 6-8

Time preparation: 20 min.

Time total: 55 min.