Cheesy Rigatoni Bake Recipe

4.5 24 30
Cheesy Rigatoni Bake Recipe
Cheesy Rigatoni Bake Recipe photo by Taste of Home
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Cheesy Rigatoni Bake Recipe

Read Reviews
4.5 24 30
Publisher Photo
This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. —Nancy Urbine, Lancaster, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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, divided

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.
Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.
Yield: 2 casseroles (6 servings each).
Originally published as Cheesy Rigatoni Bake in Quick Cooking May/June 2004, p14

Nutritional 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.

  • 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, divided
  1. Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly.
  2. 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. 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.
    Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.
    Yield: 2 casseroles (6 servings each).
Originally published as Cheesy Rigatoni Bake in Quick Cooking May/June 2004, p14

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Reviews forCheesy Rigatoni Bake

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MY REVIEW
Sue User ID: 9198042 268064
Reviewed Jun. 17, 2017

"It's in the oven now. I added cooked Italian sausage, onions and garlic layer. I like the addition of the white sauce. I thought to add more sauce ( used spaghetti sauce) but always follow recipe mostly the first time I try a new recipe. Will add Basil and oregano to white sauce next time. I used fresh mozz!"

MY REVIEW
PrplMonky5 User ID: 6612040 251769
Reviewed Jul. 23, 2016

"I tweaked this a bit based on some of the other reviews. I did cut this in half and it worked fine. One problem I did have was when adding in the flour to the melted butter, it made a sort of doughy ball instead of being smooth. I added a bit more butter and it worked out fine. It did take just a bit longer to thicken though. Instead of regular salt, I used garlic salt. For the person who said their egg was cooked, it might be because your noodles were too hot when you added in the egg. I let my noodles cool just a bit. I didn't use tomato sauce, I used leftover chunky garden-style spaghetti sauce. I also added more than it asked for (though I'm not quite sure how much... just whatever looked right, haha). After the spaghetti sauce layer I added in fresh chopped green and red bell peppers. The added crunch was SO good! I also layered the cheeses like this: half the mozzarella, half the cream sauce, then the rest of the mozzarella and the other half of the cream. I think that made it go together better. Will definitely make again, probably with even more veggies next time!"

MY REVIEW
angieact1 User ID: 1990802 218167
Reviewed Jan. 18, 2015

"We all enjoyed this one, will make again!"

MY REVIEW
danielleylee User ID: 4484886 68047
Reviewed Apr. 28, 2014

"I made this with skim milk and cut the recipe in half. This was very creamy recipe. I did use homemade pasta sauce as well. which added a lot of flavor. I also added minced garlic to the skim milk sauce."

MY REVIEW
momzie User ID: 32138 52467
Reviewed Feb. 16, 2014

"hi"

MY REVIEW
bringonthecoffee User ID: 7228576 61188
Reviewed Nov. 4, 2013

"This was very good. I think I did something wrong though because the eggs were visible. Some were scrambled inside of the noodles. It still tasted good though."

MY REVIEW
Mesvez10 User ID: 7366695 68030
Reviewed Aug. 11, 2013

"If you make this recipE the right way it comes out awesome. If you are using plain sauce I suggest adding basil and oregano about a spoonful of each. I made this for a dinner for family I had visiting and everyone including my pasta hating husband loved it. I'm making this again today for a big family get together and I'm making it with garlic bread and salad."

MY REVIEW
Igraine32 User ID: 7006585 52466
Reviewed Jul. 1, 2013

"Even though my white sauce didn't come out quite smooth, this was decadent. We gobbled this up."

MY REVIEW
AmethystDragonfly User ID: 5300362 205958
Reviewed Oct. 17, 2012

"Added Italian sausage and used spaghetti sauce, Mmmmm delicious!"

MY REVIEW
Eriksons4 User ID: 6805544 132932
Reviewed Aug. 6, 2012

"My whole family LOVED this recipe! It is so good!!!"

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