Prep: 20 min. Bake: 30 min.
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 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
•Cook pasta according to package directions. 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 for 2 minutes or until thickened.
•Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Layer each with one can of tomato sauce, half the mozzarella cheese and half the white sauce. Sprinkle each with half the Parmesan cheese.
•Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160°. © Taste of Home 2012
•To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160°.
•Yield: 2 casseroles (6 servings each).
Nutrition Facts: 1-1/3 cups equals 274 calories, 9 g fat (5 g saturated fat), 92 mg cholesterol, 440 mg sodium, 34 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.