Creamy Rigatoni

1/4 cup of butter
2 cloves of garlic finely chopped
1/4 cup of all purpose flour
1 1/2 cups of milk
1 19-ounce can of diced tomatoes (with juice)
1 can of Rotel tomatoes (diced)
1 3-ounce can of tomato paste
1 teaspoon of salt
1/2 teaspoon of pepper
1 pound of rigatoni
5 green onions (chopped)
2 tablespoons of parsley (chopped)
Fresh Parmesan Cheese

Melt butter in large sauce pan. Add garlic and cook until fragrant but not brown. Stir in flour and stir constantly for 2 to"3 minutes. Blend in milk. Bring to boil and reduce heat. Cook 3 to 4 minutes, stirring constantly. Stir in tomatoes, Rotel, tomato paste, salt and pepper.
Cook for another 5 to 6 minutes. Meanwhile, cook pasta as per directions, "al dente" (don't over cook). Drain pasta and immediately blend with sauce in a large bowl; garnish with green onions and parsley. Serve with fresh parmesan. Serves about four.