Cheesy Rigatoni Bake (Omac)

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.

• Ready In: 55 mins
• Serves: 12-15

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.