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 comforting sausage supper dish is also perfect for a hungry crowd

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, questions and tips

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23rd Mar, 2014
Made it last night for 6 adults - enough for 6 with 3 having seconds and a bit left over for some lunch! It was v yummy - served with crusty bread and salad. :D Used creme fraiche rather than a white sauce.
16th Mar, 2014
Hi I'm hoping to make this for friends this weekend - what did people serve it with ... a salad, green vegs? :-)
9th Mar, 2014
This a great do-ahead family recipe. Like others I only used half the pasta. Wholewheat pasta works well - I used penne. I liked the balance of flavours created by doing the sauce with stock and wine. I had to substitute passata for puree and maybe because of this had to thicken the sauce a little with cornflour. I have a Remoska and finished the dish in that. Such a yummy bake.
25th Feb, 2014
This is now my favourite pasta recipe, bit of preparation needed but worth it for the end result!
19th Feb, 2014
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
4th Feb, 2014
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
18th Dec, 2013
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!
23rd Sep, 2013
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?
19th Aug, 2013
Lovely pasta dish and easy to prepare. Did use less pasta though (220g) as 500g did seem a lot and it still made loads.
14th Aug, 2013
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!


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