Print Options

Back to Cheesy Rigatoni Bake >

Include these items:

Select reviews >

Taste of Home Logo

Cheesy Rigatoni Bake

 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

  • Preheat oven to 375°. 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.
  • Bake casseroles, uncovered, at for 30-35 minutes or until a meat
  • thermometer reads 160°.
  • Yield: 2 casseroles (6 servings each).

2 of 2

Cheesy Rigatoni Bake (continued)

Nutritional 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.