Rigatoni sausage bake

Rigatoni sausage bake

  • 1
  • 2
  • 3
  • 4
  • 5
(127 ratings)

By

Magazine subscription – 3 issues for £3

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sbirkinshaw's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

mandafers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Dead easy to make and really tasty. I used chorizo and tomato sausages and added garlic to make it extra tasty. Will definitely be making again

mikuro's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty, easy to make and little one had two servings!

libby17's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe went down really well with all the family. Sauce was very tasty & rich - I made it the day before I needed it to save time and also to let the flavours develop.I put frozen spinach in the sausage sauce as I hadn't got fresh. It fed more than 6 but I did serve with with other dishes. It was time consuming but worth it!

katrinakfg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Definitely a family favourite and does get the children to eat spinach! The only thing I change is that the simmering takes a bit longer or too runny.

fayfumbs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty and filling dish of which all the family enjoyed. Omitted the red wine and added extra stock and garlic.

bessy8107's picture

Cooked this tonight amazing!! So easy and will feed the two of us for at least two nights! Used curly kale instead of spinach as all we had but worked really well, will be doing again.

vbutler1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This tasted and looked great.

robbothechef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a really good recipe and a firm family favourite!

mrkev83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my new girlfriend... tasted great and easy enough for the novice cook...will be making again.

jandocker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

have been asked to make this again so must be good - I used herby sausages from the butchers. Will put more veg in next time for a change.

jandocker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

next time I make this I will add mushrooms and peppers to it for more variety - delicious though

jessleaver's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I halved the recipe and didn't use any wine, was still delicious and happily fed 4. Will be making again

sueymorris's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Our family love this recipe - 5 hungry boys and me ! ~ ive been using shop bought 'good' meatballs instead and seems to work really well, in fact we prefer them. Really good satisfying meal.

wee_g74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe! Really delicious and freezes well too so there's always a portion or two in my freezer. I make it with a different type of sausage every time and it is always a winner.

skeldie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My hubby complained about the amount of pans he had to clean after I made this, but decided it was worth it !!! :-)

tinydancer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This went down well with the whole family, I'll be adding garlic next time as it was missing something.

Tiffany1983's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It did take me a bit longer to make this than it should've as I didn't think to start the pasta etc when the sausages were cooking, also I didn't realise 3 pans were needed! But saying that, it is a really tasty dish and makes loads so will last for a few days! I liked the red wine taste to it all, although would add garlic and perhaps a bit of spice next time. Thanks Good Food for another great recipe!

Pages

Questions

Tips