Rigatoni sausage bake

Rigatoni sausage bake

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(119 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

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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caroltt's picture
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forgot to rate sorry

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

lollypop74's picture
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Delicious and easy to make. kids loved it, although they didnt fall for the spinach trick. I thought that the white sauce could have done with a bit extra, so I will add parmesan or gruyere to the sauce next time.

peachybreeze's picture
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Really nice but next time I will add cheese to the white sauce too to make the whole thing have that little more flavour.

lurvlyloz's picture
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beautifl. will def make again. made lorry loads so have froxen a dish as well. 10/10!

gilmoreshouse's picture
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Went down a treat with everyone at a recent get-together when it was supposed to be an option for the kids. Used medium cheddar instead of mature as our boys don't like strong cheese and it was really tasty.

jennifleur's picture
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Really tasty - and lasted the two of us for a week so bargainous too! I though the pasta and sauce ratio was spot on and tasty. Nice that you could spice it up with more / different ingredients if you fancied though. I'll make it again soon!

louturner's picture
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I meant to add, we're quite greedy so I actually used 12 sausages to make it.

louturner's picture
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I found this really moreish.
To give the white sauce more flavour I put half of an onion, 1 bayleaf and 8 peppercorns in the milk and let it infuse for half an hour. Then I strained it and made the sauce as per recipe instructions. I did this in the morning so I wouldn't be trying to do everything at once and added a small amount of hot water to it when I reheated it.
I used sweetcorn instead of spinach and added two tablespoons of cornflour to thicken the sausage sauce. I also used Butcher's choice lincolnshire sausage and the herbs in those added to the flavours. I think if I had used plain pork it would not have been as tasty. I was surprised how nice it was and I would definitely make again.

duffybear's picture
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Really easy and tasty recipe. Great for a large group and kiddies. Going on my favourites list :)

april_dunham's picture
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Love it! Will definitely make again :)

charlottebaxter's picture
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I cooked this for some friends recently. Really easy to make and was descibed as the tastiest pasta dish ever ! I used some tasty italian sausages which added to the flavour, I didn't have any red wine open so I plopped in a dollop of red pesto. A yummy dish throughly enjoyed by all , including 2 hungry men and a 2 yr old !

amaloopy's picture
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I used lower fat ingredients as following a diet plan and this turned out absolutely great and actually served 8!!

milanista's picture
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* very well

milanista's picture
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Gorgeous, I've made this before and it went down ery well. PLan on making it again today, though I will be adding garlic to the sausage sauce this time

louisa22's picture
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Yummy! I added some chopped cherry tomatoes to the sausage mixture.

lzallen's picture
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I love this dish, the red wine makes the sauce really rich and tasty. Eating the spinach makes me feel healthy

juliebird2004's picture
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really enjoyed this & is great cold for lunch the next day!

jburton's picture
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sorry meant to finish comment with, think I'll give the sausage idea go and see.

jburton's picture
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I'm going to be making this at the weekend. There are only the two of us so after reading through the reviews I'm going to half the amount of pasta maybe chuck an extra handful in for luck and keep everything else the same. I've also taken note of other comments and will add garlic to the sauce and maybe some roasted red peppers from a jar. Is it really essential to remove the sausage from the skins??? as i always seem to have a bit of trouble with this, would it still be OK to just cook them and cut them into chunks I wonder, think.

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