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)

ruid22's picture

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

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

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

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

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

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

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

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

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

c-sherwood's picture

Delicious and well worth the effort!!! i added garlic to and omitted the red wine as didn't have any open, just added a touch more red wine vinegar. It was really, really tasty and despite the white sauce and cheese wasn't too heavy as some pasta bakes can be. Definitely going to be a regular in our house.

sherah's picture

This was lovely lovely lovely! Would recommend it!

watchstrap's picture

My family really liked this one but thought it needed a bit more of the sausage sauce so next time I will use 8 sausages (ok I didn't weigh them just used 6 I found in the freezer!). I wasn't expecting it to make such a huge quantity, but I froze half for another day. You do need a very large pan for 500g of pasta.
A great dish which you can make, chill and heat up when you get in. My children are 4 and 8 and they would definitely eat it again.

jostavert-dobson's picture

Delicious & very big portions as this is filling! Reckon half quantities still serve 4 with extra veg on side etc. (did grilled pepper/ courgettes/ mushrooms which went well

Used butchers tomato & basil sausages and some sun dried toms, garlic and dried basil to sauce- very tasty!

Lots of pans to wash is only disadvantage!

samanthabyrne's picture

Was surprised at how tasty this recipe was. Big plus that you can make in advance, gives you a chance to clean up all the pots!

labouch's picture

I have just made this again this morning and forgot to add the other thing I do is, rather than add the spinach when the pasta is still in water, drain it first then wilt the spinach just in the warm pan of pasta. Somehow seems less 'soggy' as it is also going to be cooked in the oven. Might be a personal thing as I like my spinach as raw leaves best anyway. Looking forward to eating this again tonight yum!

bonnierb's picture

Very nice but i think the proportion of ingredients could be reviewed especially the pasta and milk amount for the white sauce.

jasperoconnell's picture

I first tried this recipe about 6 years ago. It is now a staple in our house, and the kids have grown up with it. It gets requested every week, and my 8 year old son says it's his favourite dinner ever (when we are away on holiday, he complains that he can't have it in restaurants).

Oh, and he wine left over makes a perfect accompaniment to the meal! Heaven.

labouch's picture

This is delicous and have made it a number of times now, also a bit hit with my young children, makes loads and freezes surprisingly well too.


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