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)

libby17's picture

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

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

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

This tasted and looked great.

robbothechef's picture

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

mrkev83's picture

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

jandocker's picture

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

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

jessleaver's picture

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

sue withers's picture

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

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

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

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

Tiffany1983's picture

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!

dutes8080's picture

I've given this 4 stars because I do think it is a good recipe but having taken a lot of the comments on I cooked it somewhat differently to what is written above in terms of ingredients. Firstly the meat sauce, I decided to bulk it up and used good old Tesco's cooking bacon to add to there Venison and Pork sausages (They were on offer!) and used one 440gm tin of chopped tomatoes rather than the puree and also added some Italian herb mix and a good shake of Lea & Perrins. All this made the meat sauce more liquid and therefore I simmered it for at least 25 minutes to reduce. To the white sauce I added 2 cloves of crushed garlic and after the sauce had begun to reach the right consistency added just over a 100 gms of the mature cheddar. On word of warning though the quantity, with rigatoni at least, was such that it only just fitted into a 3 ltr. gratin dish. It tasted wonderful but this way it is not the dish to start a slimming regime on!!!!!

ianpriceuk's picture

Excellent recipe.
Made some simple changes, used finely chopped spinach, and a sausage with a little extra flavouring.

Welcomed by the family when it was served.

botleypark402's picture

Once I started to prepare this I thought why am I doing this on a week day as the prep seemed to take forever but I have to say it was well worth it and the whole family enjoyed it. Next time I will make ahead so all I have to do is bake it. Only change I made was to add some garlic to the onions and sausages.

caroltt's picture

forgot to rate sorry

caroltt's picture

followed to the letter, not very nice at all, pretty tasteless and that was from all the family. Will not be doing again!


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