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Cheesy Rigatoni Bake

By: Nancy Urbine

"'This is a family favorite,' writes Nancy Urbine from Lancaster, Ohio. 'One of our four children always asks for it as a birthday dinner.'"

Rate/Review | Read Reviews (51)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (16 ounce) package rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/4 cup water
4 eggs, beaten
2 (8 ounce) cans tomato sauce
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Top each with one can of tomato sauce and mozzarella cheese. Spoon white sauce over top; sprinkle with Parmesan cheese.
Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375 degrees F for 30-35 minutes or until a meat thermometer reads 160 degrees F.

Footnotes

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375 degrees F for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160 degrees F.