Rigatoni sausage bake

Rigatoni sausage bake

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(142 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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  • 400g good quality pork sausage
  • 1 tbsp olive oil
    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 (148)

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!!!

fulgencio's picture

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

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

juliecurtis's picture

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

nikkiblemings's picture

Forgot to rate!

nikkiblemings's picture

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

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

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

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

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

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


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