cheesy rigatoni bake

from freezer pleasers cookbook

ingredients:
1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8ounces) shredded mozzarella cheese
1/4 cup grated parmesan cheese

1. 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.
2. Drain the pasta; place in a large bowl. Add eggs. Spoon in 2 greased 8 in square baking dishes. Layer each with those with one can of tomato sauce, half of the mozzarella cheese nad half of the white sauce. Sprinkle each casserole with half of the parmesan cheese.
3. Cover and freeze on casserole for up to 3 months. Bake second casserole, uncovered, at 375 for 30 minutes.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 for 40 minutes. Uncover; bake 7-10 minutes longer.
Yield: 2 casseroles, 6-8 servings each.