Print Options

 
 
 Print
Cheesy Rigatoni Bake Recipe

Cheesy Rigatoni Bake Recipe

"This is a family favorite," writes Nancy Urbine from Lancaster, Ohio. "One of our four children always asks for it as a birthday dinner."
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Bake casseroles, uncovered, at for 30-35 minutes or until a meat thermometer reads 160°. Yield: 2 casseroles (6 servings each).

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.