Cheesy Rigatoni Bake
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 2 casseroles (6 servings each).
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
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1 package (16 ounces) rigatoni or large tube pasta
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2 tablespoons butter
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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2 cups whole milk
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1/4 cup water
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4 large eggs, lightly beaten
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2 cans (8 ounces each) tomato sauce
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2 cups shredded part-skim mozzarella cheese
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1/4 cup grated Parmesan cheese
Directions
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1.
Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly.
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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.
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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.
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.
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