Cheesy Rigatoni Bake (Omac) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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Rigatoni is a pasta that I am not particularly fond of. I do like this dish and best of all so do the kids. This makes 2 casseroles so you can freeze one if just feeding your family or bake both now if feeding a crowd. To reheat frozen casserole, take from freezer and thaw in fridge overnight. Cover and bake at 375°F for 40 minutes. Uncover and bake for 10 minutes more. Ingredients:
1 (16 ounce) package rigatoni pasta |
2 tablespoons butter |
1/4 cup flour |
1/2 teaspoon salt |
2 cups milk |
1/4 cup water |
4 eggs, beaten |
2 (8 ounce) cans tomato sauce |
2 cups shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
20 slices pepperoni |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water.
3. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain pasta; place in a large bowl, Stir in eggs and pepperoni and spoon into 2 greased 8 square baking pans.
5. Top each one with one can of tomato sauce and 1/2 of the mozzarella cheese.
6. Spoon white sauce over top and sprinkle with Parmesan cheese.
7. Bake at 375°F for 30-35 minutes.
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