Name: Cheesy Rigatoni Bake
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 package (16 ounces) rigatoni or large tube pasta -; 2 tablespoons butter -; 1/4 cup all-purpose flour -; 1/2 teaspoon salt -; 2 cups whole milk -; 1/4 cup water -; 4 large eggs, lightly beaten -; 2 cans (8 ounces each) tomato sauce -; 2 cups shredded part-skim mozzarella cheese -; 1/4 cup grated Parmesan cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Rigatoni Bake

1. 1 package (16 ounces) rigatoni or large tube pasta -

2. 2 tablespoons butter -

3. 1/4 cup all-purpose flour -

4. 1/2 teaspoon salt -

5. 2 cups whole milk -

6. 1/4 cup water -

7. 4 large eggs, lightly beaten -

8. 2 cans (8 ounces each) tomato sauce -

9. 2 cups shredded part-skim mozzarella cheese -

10. 1/4 cup grated Parmesan cheese -

How to cook deliciously - Cheesy Rigatoni Bake

1. Stage

Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly.

2. Stage

Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat.

3. Stage

Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes.