Cheesy Rigatoni Bake
Tags: Chicken Dinner Italian
Yield: 8
- 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
- 1 cans (15 ounces) tomato sauce
- 2 cups shredded part-skim mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- 1 lb chicken breasts, cubed
- 1 tablespoon olive oil
- 2 tsp garlic powder
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium-high heat, add cubed chicken breast and olive oil, stirring to coat. Add garlic powder, stirring to distribute evenly. Cook until golden, stirring to ensure even cooking.
- While the pasta is cooking, 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 a 9x13 in. baking dish. Top with chicken, tomato sauce, mozzarella cheese, and white sauce. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 160°.
