Cheesy Rigatoni Bake

This is a yummy comfort food! I made a half batch but I'll list the ingredients for a full batch.

Need:

• 1 package (16 oz) rigatoni or large tube pasta
• 2 tablespoons butter
• 1/4 cups all-purpose flour
• 1/2 tsp salt
• 2 cups milk
• 1/4 cup water
• 4 eggs, lightly beaten
• 2 cans (8 oz each) tomato sauce
• 2 cups (8oz) shredded part-skim mozzarella cheese, divided
• 1/4 cup grated parmesan cheese, divided
• The recipe doesn't call for meat but I used ground sausage, hamburger could also work too. I used 1lb for half of the recipe.

What to do:

1. Cook pasta according to the 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 into two greased 8 in square baking dishes. Layer each with one can of tomato sauce (This is where I put in the meat), half of the mozzarella cheese and half of the white sauce. Sprinkle each casserole with half the parmesan cheese.
3. Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375 degrees for 30-35 minutes or until a meat thermomter reads 160 degrees.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 degrees for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160 degrees.