Rigatoni Bake

This was really good!
I used spaghetti sauce in place of the tomato sauce, for added flavor. I also added garlic salt and italian seasonings to the white sauce.
I also cut the recipe in half (didn't wanna make one to freeze since it was my 1st time making it and didn't know if we'd like it) ☺
Here's the link.

Ingredients

• 1 (16 ounce) package 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, beaten
• 2 (8 ounce) cans tomato sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Cook pasta according to package directions. Meanwhile, in a 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. Top each with one can of tomato sauce and mozzarella cheese. Spoon white sauce over top; sprinkle with Parmesan cheese.
3. Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375 degrees F for 30-35 minutes or until a meat thermometer reads 160 degrees F.

Footnotes

• To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375 degrees F for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160 degrees F.