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Cheesy Rigatoni Bake Recipe
Cheesy Rigatoni Bake Recipe photo by Taste of Home

Cheesy Rigatoni Bake Recipe

Read Reviews (21)
4.32 21
Publisher Photo
"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.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 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

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.

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).
Originally published as Cheesy Rigatoni Bake in Quick Cooking May/June 2004, p14

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.

Reviews for Cheesy Rigatoni Bake(21)

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (7)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
Reviewed Feb. 16, 2014

hi

MY REVIEW
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
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
Reviewed Jul. 1, 2013

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

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