Rigatoni sausage bake

Rigatoni sausage bake

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(119 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins - 50 mins

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

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

  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.

Recipe from Good Food magazine, January 2002

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Comments

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blythbear's picture
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Lovely jubbly really really easy and very tasty

kypnut's picture
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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
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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
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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
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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.

mp's picture
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Yummy!

emmaness's picture
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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!!!

fulgencio's picture
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Regular favorite, I use half ordinary sausages and half choritzo sausages and 2 chopped galic cloves with the onions. Yummy and makes loads so us 2 have it the next day too.

sarahwarner's picture
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I absolutely love this recipe and so does my family and will continue to make this, recommend this to anyone!

juliecurtis's picture
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This is super delicious and really easy to make. A firm favourite for our weekly meal plan!

nikkiblemings's picture
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Forgot to rate!

nikkiblemings's picture
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The absolute favourite pasta recipe in my house - delicious. My boyfriend would happily eat this about 3 times a week. I use nice peppery cumberland sausages and crush in a couple of gloves of garlic. Yum.

l0renz0's picture

saved time by using 2 pkts white sauce mix and used italian style sausages for some extra spice !

sofiewood's picture
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Whenever I offer to cook for my family they always request this! Easy peasy to make - if you can't be bothered making bechemel from scratch just use a shop bought one - works just as well. I also like to use flavoured sausages to spice things up a little - normally something with chilli or our fave is a Sicilian sausage - you'll find that most supermarkets have flavoured sausages like this in their Taste the Difference/Finest, etc ranges. Yum!

moorestufftosay's picture

This meal is superb - easy to cook and perfect to cook extra for lunch for a quick supper later in the week. It is rich and creamy and really perfect comfort food at any time of year!

sbirkinshaw's picture
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WENT DOWN A TREAT! I used a tin of chopped tomatoes in the sausage instead of the stock, also added chopped mushrooms and chunky chopped red pepper (all extra 1-of-5-a-day) then also cooked the pasta in stock water for added flavour. The quantities in this recipe made lots (especially with my extras) easily 6-8 portions. Enjoy!

dannielle89's picture
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This was yummy! However took a little longer to make then the recipe suggests but definitely worth it!

hotpinkmama's picture

I have just made this amazing dish! and gosh shock horror my two skinny shy of vegetables picky little girls ate it! It was delicious, they even screamed for more. I added a garlic clove when i fried the onion and carrot and next time i think i will add a little grated courgette to insure the 5 a day!

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