Cheesy Rigatoni Bake

• 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

1. Preheat oven to 375u0b0. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly.
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.
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 160u0b0, 30-35 minutes.
4. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165u0b0, 7-10 minutes.

rigatoni, butter, allpurpose, salt, milk, water, eggs, tomato sauce, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/cheesy-rigatoni-bake/ (may not work)