Cheesy Rigatoni Bake

1 (16 ounce) rigatoni noodles

2 Tbsp butter or margarine

1/4 cup flour

1/2 tsp salt

2 cups milk

1/4 cup water

4 eggs, beaten

2 (8 oz) cans tomato sauce (I used a jar of marinara)

2 cups shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Cook pasta according to package directions.  In a 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 and place in a large bowl.  Add beaten eggs to pasta and mix.  Spoon into a greased 9x13 pan.  Top with tomato sauce and mozzarella cheese.  Spoon white sauce over top and sprinkle with Parmesan cheese.  Bake at 375 for 30 to 35 minutes.

To freeze, slightly under cook pasta.  Cover pan with plastic wrap and then aluminum foil and label.