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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rjmakins's picture
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Have been making this dish for many years... And it's still a favourite in our home

janhearn's picture
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A great mid week family meal, I was not happy to put all sauce ingredients in the pan together, so made a roux with the butter and flour then added the milk gradually. No lumps!! I also added a handful of the grated cheese to the sauce and let it melt. Made it ahead and found it needed 30 - 40 mins in the oven. Will be making again

halcyondayz's picture

I saved time by using sausagemeat because I find it fiddly to extract the meat from the sausages! Lovely midweek meal and a change from lasagna which the family loves too.

lulutan23's picture
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Went down well, but felt something was missing... next time i will gucci it up with some peppers, garlic chilli ummmm.

ida1985's picture
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I made this for a crowd the other day, and it went down a treat. I will certainly be making it again. If you're a 'cheat' cook (like me), try using a pre-made white sauce from a jar, and stir in the nutmeg. No one will know!!

stephski86's picture
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I've made this a couple of times now and everyone who's tried it has begged me for the recipe! I usually not only top it off with cheese, but also I crush a bag of salted crisps and sprinkle that on the top too. It creates a lovely crunchy texture. The only downside to this recipe is that it's very time consuming and uses just about every pot and pan I have!

alizonc's picture
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Make this all the time an its fab even better when i use cheap sausages! I used red pepper instead of carrot and add lots of garlic. Mozzarella as well as cheddar on top of the white sauce. Everyone loves it!

jzneal's picture

All the family loved this, even my spinach hating husband gave it 9.5 out of 10! I didn't change much but after reading other comments cut the amount of pasta by half and this was more than enough, I also didn't use as much spinach in case the husband noticed it but will use more next time. This got the thumbs up from all of us and will definitely become a regular meal in our household. It's great because I made it while the children were at school and just put it in the oven when we were ready to eat, next time I would serve it with garlic bread - try it, my family reckon it's one of the best meals I have ever made!!

belindatarr's picture
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I tried this last night, and it was delicious, very easy to make, and the whole family loved it!!

ruid22's picture
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I am not a fan of Pasta Bakes, but this one is gorgeous! Myself and my girlfriend are cooking it again this weekend.

janetnick's picture

Lovely but found that there was too much pasta for the sauce. Tried again with half the amount of pasta which was much better. Two thirds quantity of pasta is probably the ideal amount.

dpclough's picture
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Absolutely amazing! I received (rare) praise for this from all the family, incl. kids, who devoured it. Easy to make, even during mid-week rush. The sauce was lovely and rich. One that I'll definately be making again.

freakyogre's picture
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Delicious! I halved the recipe as there's only me and it still made loads, but that's fine by me as it's really nice!

samhinckley's picture
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This is a great recipe. It's so tasty and always seems to impress people when the come round for dinner. It's a winner for me!

deekay78's picture
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Not a fan sorry! The white sauce and cheese topping was lovely but the main sauce was lacking and didn't marry well in my opinion. I won't be making again as the predominant sauce flavour was stock without much depth and I followed the recipe quantities as written.

duttiep's picture
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As there are only two of us, I decided to halve the recipe. When I saw the amount of sausage though, I decided to cook the full amount. What a wonderful meal. Will last a while, or may freeze it. Just enough time to wash the pans while it's baking in the oven. Will definitely cook it regularly from now on.

jenny3704's picture
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WOW this is a delish dish!! I must admit though, I changed quite a lot of the recipe, but it was really yummy! I chucked in some frozen peas instead of spinach, because thats all I had in. I used beef stock instead in veg stock and I used tinned tomatoes. I added chilli powder to give it a kick, and also added paprika and garlic. I left out the red wine because we didn't have any and didn't use nutmeg in the white sauce. This is just one of those dishes you can tweek as much as you like. Definately a winner in our house, this is going to be a weekly dish!

emmamac78's picture

Made this with some caramelised red onion sausages and a tin of tomatoes as I didn't have any puree. It was great. Everyone had seconds and it will definitely be a regular midweek meal. Very tasty. I probably cut the sausages a bit too big - would cut them into little bits next time so you a piece in each mouthful.

trixiebb's picture
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Favourite dish ever! If it were up to my husband we'd have this every week! However, I tend to reduce my wine/sausage mixture for 20-25 mins rather than the recommended 15 to make it even thicker.

pmr747's picture
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Really good although will add some garlic next time. Also 500g of pasta is a HUGE amount so will probably cut that down to 400g. Will definitely do again

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