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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 1 large carrot, grated
    Carrot

    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

    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

    Spinach

    spin-atch

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

  • 140g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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.

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Comments (148)

watchstrap's picture
4

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
4

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
5

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
4

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
4

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
5

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
4

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.

wendykr's picture
5

Recently remade this with twice as much sausage sauce and some grated cheese in the white sauce and it works really well!

heatherstenning's picture
5

This is so yummy

laydijaydi's picture
5

Very nice, though it did take me an hour and a half to make it. (I am slow.) And three of us managed to plough through about 80% of it. Though admittedly we were ravenous from having to wait so long. :) I would make it again though.

mymatemilo's picture
4

Very tasty,Hubby liked it even though he's not a sausage fan!.
Easy to do as well, will make again.

jodyrees's picture
5

I made this for a family meal which got a big thumbs up from everyone & several requests for the recipe as it was so tasty.

Even my 27yr old brother, who dislikes all vegetables, loved it. After i informed him he'd just eaten carrot, onions and spinach he still said he'd happily eat it again - so its definately a winner on that front too!!

strider's picture
4

Was nice and tasty. Did end up using quite a few pans! And cooking the 500g of pasta, then having to stir the spinach into that, make sure you use a large pan! Will be adding garlic next time.
Oh, and it feeds an army! There's only 2 of us, it could last us a week!

ele-lucy's picture
4

What a great recipe. I added a tin of chopped tomatoes and a bit of garlic for extra taste……Just lovely.

camurray's picture
5

Sorry forgot to rate and I would add another star to that.

ele-lucy's picture
4

This was a really great meal. Easy to perp and a really fantastic way of getting veg eaten (without anyone knowing!) very Tasty.

sweetandsour's picture

I added corn to the sausage sauce and garlic to the white sauce. I was surprised that even my 2 small kids enjoyed this dish as it contained spinach. Will definately do it again.

camurray's picture
5

Absolutely wonderful, added Garlic (big garlic fan) and a little bit of chilli sauce to give a kick. Firm fav now.

franceswilliams2's picture
4

A great store cupboard dinner. Used three pans plus ovenware much to the distane of the washer upper! I had no spinich so chucked some frozen peas into the sausage mixture. Very tasty - Would definately make again.

vickpole's picture
5

Have cooked this a number of times as it's so tasty!

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