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Cheesy Rigatoni Bake Recipe

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Cheesy Rigatoni Bake Daily Dish RecipesAs is pretty normal for me, I found this recipe in a special edition of a Taste of Home magazine. I modified it a bit, to add to the flavor and it is amazing. This is one of my favorite meals to make a double batch of (sometimes even more) and freeze. It thaws easily, and can just be placed in the refrigerator the night before to thaw.

Freezer Cooking Meals

Cheesy Rigatoni Bake Recipe

1 pkg. (16 oz.) rigatoni noodles or any other large tube pasta
2 Tbs. butter
¼ c. all-purpose flour
½ tsp. salt
2 c. milk
¼ c. water
4 eggs, lightly beaten
1 (16oz.) can of spaghetti sauce (use garlic or 4 cheese spaghetti sauce for more flavor)
2 c. (8 oz.) mozzarella cheese
¼ c. grated Parmesan cheese

Cook the pasta according to the package directions. In a small saucepan, melt the butter. Slowly stir in the flour and salt until smooth. Gradually add the milk and the water. Bring it to a boil, cook and stir for 2 minutes until it gets thicker.

Drain the pasta and place it in a large bowl. Add the eggs to the pasta and stir.

Pour the pasta into a 9×13 pan. Layer the top of the noodles with the spaghetti sauce. Sprinkle the mozzarella cheese over the top. Next spoon the white sauce over the cheese. Sprinkle Parmesan cheese over the entire thing.

Bake uncovered for 30-35 minutes at 375 degrees or until a meat thermometer reads 160 degrees.

If you have doubled the recipe, or just want to save this one – it needs to be covered and can be frozen for up to 3 months. When ready to serve, thaw in the refrigerator overnight. Then cover and bake at 375 for 40 minutes. Uncover and bake 7-10 minutes longer or until meat thermometer reads 160 degrees.

—Printable Recipe Below—

Cheesy Rigatoni Bake Recipe

Cheesy Rigatoni Bake Recipe

Yield: 1 casserole
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 1 pkg., 16 oz. rigatoni noodles or any other large tube pasta
  • 2 Tbs. butter
  • ¼ c. all-purpose flour
  • ½ tsp. salt
  • 2 c. milk
  • ¼ c. water
  • 4 eggs, lightly beaten
  • 1 16oz. can of spaghetti sauce (use garlic or 4 cheese spaghetti sauce for more flavor)
  • 2 c. 8 oz. mozzarella cheese
  • ¼ c. grated Parmesan cheese

Instructions

  1. Cook the pasta according to the package directions. In a small saucepan, melt the butter. Slowly stir in the flour and salt until smooth. Gradually add the milk and the water. Bring it to a boil, cook and stir for 2 minutes until it gets thicker.
  2. Drain the pasta and place it in a large bowl. Add the eggs to the pasta and stir.
  3. Pour the pasta into a 9×13 pan. Layer the top of the noodles with the spaghetti sauce. Sprinkle the mozzarella cheese over the top. Next spoon the white sauce over the cheese. Sprinkle Parmesan cheese over the entire thing.
  4. Bake uncovered for 30-35 minutes at 375 degrees or until a meat thermometer reads 160 degrees.
  5. If you have doubled the recipe, or just want to save this one – it needs to be covered and can be frozen for up to 3 months. When ready to serve, thaw in the refrigerator overnight. Then cover and bake at 375 for 40 minutes. Uncover and bake 7-10 minutes longer or until meat thermometer reads 160 degrees.

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