Menu
Rigatoni sausage bake

Rigatoni sausage bake

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

Prep: 20 mins Cook: 45 mins - 50 mins

Moderately easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g good quality pork sausage
  • 1 tbsp 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

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, grated

    Carrot

    ka-rot

    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

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 600ml milk

    Milk

    mill-k

    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

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 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.

Ads by Google

Comments, questions and tips

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

Comments (141)

jandocker's picture
4

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
4

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

jessleaver's picture
5

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
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
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
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
4

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

Tiffany1983's picture
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!

dutes8080's picture
4

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
5

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
4

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
1

forgot to rate sorry

caroltt's picture
1

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
4

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
4

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
5

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

gilmoreshouse's picture
5

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
5

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
5

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

louturner's picture
5

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.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.