Cheesy Rigatoni Bake

• 1 package (16 ounces) rigatoni or large tube pasta ↔ Replace
• 2 tablespoons butter ↔ Replace
• 1/4 cup all-purpose flour ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 2 cups whole milk ↔ Replace
• 1/4 cup water ↔ Replace
• 4 large eggs, lightly beaten ↔ Replace
• 2 cans (8 ounces each) tomato sauce ↔ Replace
• 2 cups shredded part-skim mozzarella cheese ↔ Replace
• 1/4 cup grated Parmesan cheese ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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