In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. Step
In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Step
Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. Step
In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
6. Step
Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Step
Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Step
Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
