Cheesy Rigatoni Bake

Cheesy Rigatoni Bake
by: "girlfriends on the GO"

Serve with garlic bread and a salad...it makes a great dish!

1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine
1/4 C flour
1/2 tsp salt
2 C milk
1/4 C water
4 eggs, beaten
2 8 oz can tomato sauce
2 C shredded mozzarella cheese
1/4 C shredded parmesan cheese

Cook pasta according to package directions. In a 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 and place in a large bowl. Add beaten eggs. Spoon into a greased 9x13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. If freezing, see directions below. Otherwise, bake at 375 for 30 to 35 minutes.

Freezing Directions: Slightly undercook pasta. Place in a greased disposable aluminum pan. Cover with plastic wrap and then aluminum foil.