Four Cheese Baked Bow Ties

1/4 cup unsalted butter
1/4 cup flour
1 1/2 cups milk
A 28-32-ounce can whole Italian tomatoes, drained, reserving 1 1/4 cups juice, chopped fine
1 pound bow tie pasta
1 1/2 cups coarsely grated mozzarella cheese (6 ounces)
1/2 cup crumbled Gorgonzola cheese (2 ounces)
1/2 cup diced Italian Fontina cheese (2 ounces)
1 1/3 cups freshly grated Romano cheese (4 ounces)
1/2 cup finely chopped fresh parsley leaves (preferably flat-leaf)

Preheat oven to 375 degrees F. Butter a 3-4-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 is 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 boiling salted 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. Transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano. Bake in middle of oven 30-35 minutes, or until golden and bubbling. Let stand 10 minutes before serving. Serves 6.