Rigatoni sausage bake

Rigatoni sausage bake

A great way to get kids to eat spinach, this is a healthy, comforting sausage supper dish

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 45 - 50 mins

Freezable

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.
Try

Make ahead

The joy of this dish is that it can be made ready to bake several hours ahead or frozen, so it's perfect if you are having friends round or want to get the cooking out of the way early.

Per serving

749 kcalories, protein 31g, carbohydrate 84g, fat 33 g, saturated fat 16g, fibre 5g, salt 2.32 g

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

Results 101-120

  • Binder photo Chef Robbo

    21 April 2012

    Chef Robbo rated and commented on this recipe

    5 stars

    This is a really good recipe and a firm family favourite!

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  • Binder photo Vicki

    28 April 2012

    Vicki rated and commented on this recipe

    5 stars

    This tasted and looked great.

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  • Binder photo bessy8107

    30 April 2012

    bessy8107 commented on this recipe

    Cooked this tonight amazing!! So easy and will feed the two of us for at least two nights! Used curly kale instead of spinach as all we had but worked really well, will be doing again.

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  • Binder photo fay

    08 May 2012

    fay rated and commented on this recipe

    5 stars

    Very tasty and filling dish of which all the family enjoyed. Omitted the red wine and added extra stock and garlic.

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  • Binder photo Katrina KFG

    09 May 2012

    Katrina KFG rated and commented on this recipe

    5 stars

    Definitely a family favourite and does get the children to eat spinach! The only thing I change is that the simmering takes a bit longer or too runny.

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  • Binder photo mmow

    10 May 2012

    mmow rated and commented on this recipe

    4 stars

    This recipe went down really well with all the family. Sauce was very tasty & rich - I made it the day before I needed it to save time and also to let the flavours develop.I put frozen spinach in the sausage sauce as I hadn't got fresh. It fed more than 6 but I did serve with with other dishes. It was time consuming but worth it!

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  • Binder photo Emily

    10 May 2012

    Emily rated this recipe

    5 stars

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  • Binder photo mikuro

    11 May 2012

    mikuro rated and commented on this recipe

    5 stars

    Very tasty, easy to make and little one had two servings!

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  • Binder photo Mandafers

    17 May 2012

    Mandafers rated and commented on this recipe

    5 stars

    Dead easy to make and really tasty. I used chorizo and tomato sausages and added garlic to make it extra tasty. Will definitely be making again

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  • Binder photo mamabear

    31 May 2012

    mamabear commented on this recipe

    I have just made this amazing dish! and gosh shock horror my two skinny shy of vegetables picky little girls ate it! It was delicious, they even screamed for more. I added a garlic clove when i fried the onion and carrot and next time i think i will add a little grated courgette to insure the 5 a day!

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  • Binder photo Danielle89

    03 June 2012

    Danielle89 rated and commented on this recipe

    5 stars

    This was yummy! However took a little longer to make then the recipe suggests but definitely worth it!

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  • Binder photo sb123

    13 June 2012

    sb123 rated and commented on this recipe

    5 stars

    WENT DOWN A TREAT! I used a tin of chopped tomatoes in the sausage instead of the stock, also added chopped mushrooms and chunky chopped red pepper (all extra 1-of-5-a-day) then also cooked the pasta in stock water for added flavour. The quantities in this recipe made lots (especially with my extras) easily 6-8 portions. Enjoy!

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  • Binder photo MooreStufftoSay

    25 June 2012

    MooreStufftoSay commented on this recipe

    This meal is superb - easy to cook and perfect to cook extra for lunch for a quick supper later in the week. It is rich and creamy and really perfect comfort food at any time of year!

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  • Binder photo SofieWood

    05 July 2012

    SofieWood rated and commented on this recipe

    4 stars

    Whenever I offer to cook for my family they always request this! Easy peasy to make - if you can't be bothered making bechemel from scratch just use a shop bought one - works just as well. I also like to use flavoured sausages to spice things up a little - normally something with chilli or our fave is a Sicilian sausage - you'll find that most supermarkets have flavoured sausages like this in their Taste the Difference/Finest, etc ranges. Yum!

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  • Binder photo jan

    09 July 2012

    jan commented on this recipe

    saved time by using 2 pkts white sauce mix and used italian style sausages for some extra spice !

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  • Binder photo lesaucepot

    24 July 2012

    lesaucepot commented on this recipe

    The absolute favourite pasta recipe in my house - delicious. My boyfriend would happily eat this about 3 times a week. I use nice peppery cumberland sausages and crush in a couple of gloves of garlic. Yum.

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  • Binder photo lesaucepot

    24 July 2012

    lesaucepot rated and commented on this recipe

    5 stars

    Forgot to rate!

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  • Binder photo JulieCurtis

    22 August 2012

    JulieCurtis rated and commented on this recipe

    5 stars

    This is super delicious and really easy to make. A firm favourite for our weekly meal plan!

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  • Binder photo bj_sheppard

    27 August 2012

    bj_sheppard rated this recipe

    5 stars

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  • Binder photo Rhino

    05 September 2012

    Rhino rated this recipe

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 45 - 50 mins

Freezable

Great idea with pasta

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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Per serving

749 kcalories, protein 31g, carbohydrate 84g, fat 33 g, saturated fat 16g, fibre 5g, salt 2.32 g

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