Cheesy Rigatoni Bake Recipe
- 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.
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).
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.
Reviews for Cheesy Rigatoni Bake
"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!"
"We all enjoyed this one, will make again!"
"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."
"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."
"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."
"Even though my white sauce didn't come out quite smooth, this was decadent. We gobbled this up."
"Added Italian sausage and used spaghetti sauce, Mmmmm delicious!"
"My whole family LOVED this recipe! It is so good!!!"
"Love this recipe! I took this to a friend who had surgery and she & her husband loved it so much that she wanted the recipe too! I like it just the way it is--I don't find it too dry or bland like others mentioned."
"This recipe doesn't have much flavor. If I make it again, I will add flavor with green & red peppers, garlic, onion, more pepper & maybe turkey sausage."
"I made this with extra sauce since everyone said it was so dry. I also put a little sausage in for protein. However, we did not like it. It had almost no flavor to it."
"I've made this a few times, for church dinners and family get togethers, always a huge hit, I've passed the recipe on to more people than I can count. I need a better way to mix the flour, butter, and milk so that the flour doesn't clump. Any help?"
"It is very dry as written. Needs a lot of adjustment."
"This was great. I added a lot of things to spice it up...chicken, 1/2 onion, 1/2 red and orange peppers, basil, oregano, and a splash of crushed red pepper. It was fantastic!"
"I would make several changes to this recipe next time. It was very dry, but the flavor was good."
"I quadrupled this recipe to make for a boy's soccer team dinner. It was SO easy to make and they LOVED it! I did add 1 tsp. oregano and 1 tsp. italian seasoning to the tomato sauce."
"O-M-G! YUMMMMMM! My picky 12 year old son after one bite..."Oh Moommyy..im in HEAVEN!" He had thirds! I will double this next time! Best thing i ever made...all four children cleaned their plates!"
"Our whole family like this. Instead of the tomato sauce I used garlic spaghetti sauce. We had this as our main course with garlic bread."
"My family loves this recipe! I add diced cooked chicken to the dish so it can be used as the main course . Very Yummy!!!"