Rigatoni sausage bake

Rigatoni sausage bake

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(140 ratings)

Prep: 20 mins Cook: 45 mins - 50 mins

More effort

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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Ingredients

  • 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

    Onion

    un-yun

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

  • 1 large carrot, grated

    Carrot

    ka-rot

    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

    butt-err

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

  • 50g plain flour
  • 600ml milk

    Milk

    mill-k

    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

    Spinach

    spin-atch

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

  • 140g mature cheddar, grated

    Cheddar

    Ched-ah

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

Method

  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 (144)

adamswife's picture

Really enjoyed this, as did my 4 and 7year olds. Only slight negative, I found it to be a bit of a "faff" for a pasta dish (pasta usually means quick and easy to me) I used frozen spinach too and also found 500g pasta too much. Maybe i'd use 350-400g next time

roccagorgeous's picture

Just had for tea, virtually made as suggested however only cooked my pasta for 5 minutes, as I hate over cooked pasta! The wine made it really tasty, I also used some half fat creme fresh for the topping...... frozen spinach works just as well as fresh. Yum yum

emurray4's picture

This is a great pasta bake recipe: hearty, comforting and tasty. I only cooked the pasta for 5mins in boiling water to make sure it wasn't soggy after baking. I also added cooked brussel sprouts instead of spinach - tis the season!

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
5

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
5

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
5

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
5

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

marishagirl's picture
5

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
5

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
5

Lovely jubbly really really easy and very tasty

kypnut's picture
5

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

Delicious.
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
5

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
5

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.

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