Cheesy Rigatoni Bake Recipe

Name: Cheesy Rigatoni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

1
Preheat oven to 375u00b0. 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 160u00b0, 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 375u00b0. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165u00b0, 7-10 minutes.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (16 ounces) rigatoni or large tube pasta, 2 tablespoons butter, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and more.

Yes, Cheesy Rigatoni Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Rigatoni Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions