Cheesy Rigatoni Bake

2 pkgs (16 ounces) rigatoni or large tube pasta
4 Tbsp butter
½ cup flour
1 tsp salt
4 cups milk
½ cup water
2 cups egg substitute
32 oz tomato sauce, seasoned with Italian seasonings
2 cups shredded mozzarella cheese
½ cup parmesan cheese

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in four and salt until smooth. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Season to taste. (Pepper, onion powder, garlic powder)

Drain pasta; place in a large bowl. Add egg substitute. Spoon into greased baking dishes. Layer each with tomato sauce, cheese, white sauce, and parmesan cheese.

Bake one casserole uncovered at 375 degrees for 30-35 minutes. Cover and freeze the other casserole(s) for up to 3 months.

To use frozen casserole: Thaw in fridge overnight. Cover and bake at 375 degrees for 40 minutes. Uncover, bake 10 minutes longer.

(This recipe was meant to make two 9x13 casseroles, but I find it doesn't make quite that much. In my experience, it makes one 8x8 and one 9x13 casserole, or three 8x8 dishes.)