Creamy Baked Rigatoni with Mozzarella and Parmesan

Instructions

1. 1

   Preheat oven to 375°F. Cook the rigatoni pasta according to package directions, then drain and return to the pot.

2. 2

   In a small saucepan, melt the butter over low heat. Whisk in the flour and salt until smooth, then gradually whisk in the milk and water. Bring to a boil, stirring constantly, and cook until thickened, about 1-2 minutes. Remove from heat.

3. 3

   Add the eggs to the cooked pasta, tossing to coat. Divide the pasta mixture between two greased 8-inch square baking dishes. Top each dish with one can of tomato sauce, 1 cup of mozzarella cheese, and half of the white sauce. Sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°F, about 30-35 minutes.