Cheesy Rigatoni Bake

Name: Cheesy Rigatoni Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 casseroles (6 servings each)
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

Total Time Prep: 20 min. Bake: 30 min.

Yield 2 casseroles (6 servings each)

Test Kitchen Approved

This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. —Nancy Urbine, Lancaster, Ohio

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

Directions

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

Nutrition Facts

1-1/3 cups: 282 calories, 10g fat (5g saturated fat), 85mg cholesterol, 486mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.

This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. —Nancy Urbine, Lancaster, Ohio

Recipe Creator