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Cheesy Rigatoni Bake

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

12 ServingsPrep: 20 min. Bake: 30 min.

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 milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided

Directions

Cook pasta according to package directions. Meanwhile, in a small
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. Layer each with one can of tomato sauce,
half the mozzarella cheese and half the white sauce. Sprinkle each
with half the Parmesan cheese.
Cover and freeze one casserole for up to 3 months. Bake second
casserole, uncovered, at 375° for 30-35 minutes or until a meat
thermometer reads 160°.

2 of 2

Cheesy Rigatoni Bake (continued)

Directions (continued)

To use frozen casserole: Thaw in the refrigerator overnight. Cover
and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes
longer or until a meat thermometer reads 160°.
Yield: 2 casseroles (6 servings each).

Nutrition Facts: 1-1/3 cups equals 274 calories, 9 g fat (5 g saturated fat), 92 mg cholesterol, 440 mg sodium, 34 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.