Cheesy Rigatoni Bake

Cheesy Rigatoni Bake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 241.8
  • Total Fat: 2.9 g
  • Cholesterol: 9.4 mg
  • Sodium: 794.4 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 15.9 g

View full nutritional breakdown of Cheesy Rigatoni Bake calories by ingredient
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From "TasteofHome" website. Given 4 1/2 star rating. From "TasteofHome" website. Given 4 1/2 star rating.
Number of Servings: 12


    1 package (16 ounces) whole wheat rigatoni or large tube pasta
    2 tablespoons light butter
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    2 cups nonfat milk
    1/4 cup water
    1 cup egg beaters
    2 cans (8 ounces each) tomato sauce
    2 cups (8 ounces) fat free shredded mozzarella cheese, divided
    1/4 cup grated Reduced Fat 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.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user SLB7956.

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Member Ratings For This Recipe

  • Hmm, all these ingredients seems to be easy to get at my place - those western ingredients usually hard to find. I wonder if I can keep this for 5 days, in fridge (or should it be freezer?) for my lunch at office. - 4/16/11

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