Rigatoni sausage bake

Rigatoni sausage bake

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(130 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
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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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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
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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
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bit time consuming but well worth it, the red wine helps make a delicious rich sauce.

marishagirl's picture
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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
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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
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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.

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!

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