1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1/4 cup water
4 large eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly.
Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat.
Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.