Rigatoni sausage bake

Rigatoni sausage bake

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(138 ratings)

Prep: 20 mins Cook: 45 mins - 50 mins

Moderately easy

Serves 6
A great way to get kids to eat spinach, this is a healthy, comforting sausage supper dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal749
  • fat33g
  • saturates16g
  • carbs84g
  • sugars0g
  • fibre5g
  • protein31g
  • salt2.32g
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  • 400g good quality pork sausage
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 150ml red wine
  • 300ml vegetable stock
  • 3 tbsp tomato purée

For the sauce

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • freshly grated nutmeg
  • 500g rigatoni or penne
  • 200g fresh spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 140g mature cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. 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.

  2. Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.

  3. 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.

  4. 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.

  5. 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.

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Comments (141)

janinechapman's picture

This is the best pasta bake I have ever tasted, loved by all the family & well worth the little bit of effort, going to freeze one this time I assume you freeze at the point before baking?

lizziej77's picture

Lovely pasta dish and easy to prepare. Did use less pasta though (220g) as 500g did seem a lot and it still made loads.

rachaelcake's picture

This recipe is really tasty!! Didn't add the red wine just added a bit of extra stock. A really good hearty meal suitable for the whole family!

yummymummydeb's picture

Really nice family meal, hearty and very tasty. Could be adjusted and added to if needed.

mrsoge's picture

We love this dish! I follow the recipe but add chunks of mozarella throughout and parmesan on top - delish :D

moonlighting54's picture

I used tin of toms & a stock cube instead of plain stock as someone else suggested which was very good. I also simplified the recipe by using a 300ml tub of half fat creme fraiche instead of making white sauce, just spooning it on and then grated a mix of parmesan and cheddar on top - delish! Also used 100g less rigatoni as everyone said it made lots - this still served 6 good portions. Will definitely make again as we all enjoyed it very much!

dlulham's picture

I made this with my Dad's home bred sausages...a different and great way to enjoy them. Would definately recommend this dish.

lzallen's picture

bit time consuming but well worth it, the red wine helps make a delicious rich sauce.

marishagirl's picture

Delicious and relatively easy to prepare!
I used baby spinach - so didn't even boil it, just mixed it into the hot pasta.

suziefoodie's picture

Just as tasty heated up the following day!

morgsh's picture

Very nice just used ordinary cheap pasta and left out spinach as partner doesn't like it. Very easy and tasty. Oh and just cut sausage into chunks.

blythbear's picture

Lovely jubbly really really easy and very tasty

kypnut's picture

Made this tonight, as I didn't have any spinach I boiled some curly kale everyone loved it and there was loads, will make again.

graley's picture

I had some left over white wine and used this rather than red.

madamebadham's picture

Great family meal, I didn't bother slitting the sausage skin and it was still fab. Cheap easy and makes tonnes! I fed a family of 6 and still had some left!

kristi123's picture

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!!!

auntiebubble's picture

This was surprisingly good. I didn't have any red wine so added a tablespoon of balsamic vinegar to the sauce after it had reduced. I also didn't have spinach so used peas instead. Will definately be making it again.

conkerqueen's picture

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.

emmaness's picture

This recipe is absolutely delicious! Great comfort food x 1000. The combination of flavours of the sausage, red wine and tomato is magical. A must for any pasta bake fan!!!


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