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)

lollypop74's picture

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

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

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

gilmoreshouse's picture

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

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

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

louturner's picture

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

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


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