- 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
- Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly.
- 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).
Reviews forCheesy Rigatoni Bake
"Followed the recipe and it was super bland, lacked flavor and not sure about the white sauce on top, it has no taste so I'm not sure why its there. Would not recommend or make again"
"If this was up to me, I would be giving it 5 stars, daughter gives it 3 and husband gives it 4, so I am just saying 4. I didn't think that I would like the white sauce on it, but actually I loved it. Instead of plain tomato sauce, I used spaghetti sauce to flavor it up more."
"It's in the oven now. I added cooked Italian sausage, onions and garlic layer. I like the addition of the white sauce. I thought to add more sauce ( used spaghetti sauce) but always follow recipe mostly the first time I try a new recipe. Will add Basil and oregano to white sauce next time. I used fresh mozz!"
"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."