Rigatoni sausage bake
Cooking time
Prep: 20 mins Cook: 45 mins - 50 minsSkill level
Moderately easyServings
Serves 6A great way to get kids to eat spinach, this is a healthy, comforting sausage supper dish
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 749
- protein
- 31g
- carbs
- 84g
- fat
- 33g
- saturates
- 16g
- fibre
- 5g
- sugar
- 0g
- salt
- 2.32g
Ingredients
- 400g good quality pork sausages
- 1 tbsp olive oil
- 1 onion, chopped
- 1 large carrot, grated
- 150ml red wine
- 300ml vegetable stock
- 3 tbsp tomato purée
For the sauce
- 50g butter
- 50g plain flour
- 600ml milk
- freshly grated nutmeg
- 500g rigatoni or penne
- 200g fresh spinach
- 140g mature cheddar, grated
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Method
- Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
- Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
- Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
- Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
- Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.
Recipe from Good Food magazine, January 2002
Comments, questions and tips
Comments
I have made this a few times now and it is so tasty. I added a leek that was also hanging around the fridge and spring onions that needed using up. I add a tiny splash of Worcester sauce (as I do with most pasta bakes). I have all the ingredients to make again tomorrow in my cupboards and fridge so excited to have this again. Although I do not have the spinach this time :( A must try recipe!!!
Me and hubby really enjoyed this but boys (3 & 6) were not so keen. The tomato sauce was a little rich for them.
As lots of other people have said this makes mounds - definitely enough for 6. As it is its fed 2 adults and 2 fussy kids and there is plenty for my lunch tomorrow AND enough for us for another nights tea.