Rigatoni sausage bake

Rigatoni sausage bake

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(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
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  • 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



    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…

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  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 (141)

duffybear's picture

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

april_dunham's picture

Love it! Will definitely make again :)

charlottebaxter's picture

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

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

milanista's picture

* very well

milanista's picture

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

Yummy! I added some chopped cherry tomatoes to the sausage mixture.

lzallen's picture

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

juliebird2004's picture

really enjoyed this & is great cold for lunch the next day!

jburton's picture

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

jburton's picture

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.

rjmakins's picture

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

janhearn's picture

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

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

ida1985's picture

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

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

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

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


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