This is a family favorite. One of our four children likes it so much, he always asks for it as a birthday dinner.
—NANCY URBINE LANCASTER, OH
PREP: 20 MIN. • BAKE: 30 MIN. • MAKES: 2 CASSEROLES (6 SERVINGS EACH)
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
1. Preheat oven to 375°. Cook pasta according to package directions.
2. 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 2 minutes or until thickened.
3. Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in.-square baking dishes. Layer each with one can tomato sauce, half the mozzarella cheese and half the white sauce. Sprinkle each with half the Parmesan cheese.
4. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°.
FREEZE OPTION Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 40 minutes. Uncover; bake 7-10 minutes or until a thermometer reads 165°.