Baked Bow Ties And Cheese Recipes

BAKED BOW TIES AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Cook pasta according to box directions.
• In medium sauce pan over medium heat melt butter.
• Stir in flour and mustard.
• Gradually add milk; cook and stir until mixture bubbles.
• Remove from heat, add 1 1/2 cups cheese and stir until melted.
• Stir in pasta, ham and corn.
• Spoon into greased 13x9 baking dish.
• Top with remaining 1 1/2 cups cheese.
• Bake 25 minutes or until bubbly.

ITALIAN BOW TIE BAKE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, combine spaghetti sauce and salad dressing mix. Add pasta; toss to coat. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, 15-20 minutes or until heated through.

CHEESY BOW TIES WITH BROCCOLI AND MOZZARELLA SKEWERS

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot).
• Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes.
• Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute.
• Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli.

FOUR-CHEESE BOW TIE BAKE

Steps:

• 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.

FOUR-CHEESE BAKED BOW TIES

Steps:

• Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.
• In a heavy saucepan melt butter over moderately 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. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
• In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.
• In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
• Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.

BOW-TIE CHEESE CASSEROLE

Steps:

• Preheat oven to 350°.
• Prepare pasta according to package directions.
• Place pasta and chicken in a large bowl.
• Melt butter in a medium saucepan over med-high heat.
• Whisk in flour; cook, whisking constantly, 1 minute or until smooth.
• Gradually whisk in milk until smooth.
• Bring mixture to a boil, decrease heat to med-low, and gradually stir in cheddar cheese until smooth.
• Stir in salt and pepper.
• Stir cheese sauce into pasta mixture.
• Spoon pasta mixture into a lightly greased 13 x 9 inch baking dish.
• Top with pasta sauce, and sprinkle with Italian cheese blend.
• Bake for 35-40 minutes or until bubbly.