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 31.0g, carbohydrate 84.0g, fat 33.0 g, saturated fat 16.0g, fibre 5.0g, salt 2.32 g

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

Results 121-136

  • Binder photo scliftonspri

    17 September 2012

    scliftonspri rated this recipe

    4 stars

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  • Binder photo sarah

    09 October 2012

    sarah rated and commented on this recipe

    5 stars

    I absolutely love this recipe and so does my family and will continue to make this, recommend this to anyone!

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  • Binder photo fulgencio

    19 October 2012

    fulgencio rated and commented on this recipe

    5 stars

    Regular favorite, I use half ordinary sausages and half choritzo sausages and 2 chopped galic cloves with the onions. Yummy and makes loads so us 2 have it the next day too.

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  • Binder photo emmaness

    21 October 2012

    emmaness rated and commented on this recipe

    5 stars

    This recipe is absolutely delicious! Great comfort food x 1000. The combination of flavours of the sausage, red wine and tomato is magical. A must for any pasta bake fan!!!

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  • Binder photo MP Recipes

    24 October 2012

    MP Recipes rated and commented on this recipe

    5 stars

    Yummy!

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  • Binder photo conkerqueen

    04 November 2012

    conkerqueen rated and commented on this recipe

    3 stars

    Me and hubby really enjoyed this but boys (3 & 6) were not so keen. The tomato sauce was a little rich for them. As lots of other people have said this makes mounds - definitely enough for 6. As it is its fed 2 adults and 2 fussy kids and there is plenty for my lunch tomorrow AND enough for us for another nights tea.

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  • Binder photo auntiebubble

    27 November 2012

    auntiebubble rated and commented on this recipe

    5 stars

    This was surprisingly good. I didn't have any red wine so added a tablespoon of balsamic vinegar to the sauce after it had reduced. I also didn't have spinach so used peas instead. Will definately be making it again.

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  • Binder photo Foodie

    16 December 2012

    Foodie rated and commented on this recipe

    5 stars

    I have made this a few times now and it is so tasty. I added a leek that was also hanging around the fridge and spring onions that needed using up. I add a tiny splash of Worcester sauce (as I do with most pasta bakes). I have all the ingredients to make again tomorrow in my cupboards and fridge so excited to have this again. Although I do not have the spinach this time :( A must try recipe!!!

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  • Binder photo MadameBadham

    22 December 2012

    MadameBadham commented on this recipe

    Great family meal, I didn't bother slitting the sausage skin and it was still fab. Cheap easy and makes tonnes! I fed a family of 6 and still had some left!

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  • Binder photo Graley

    13 January 2013

    Graley commented on this recipe

    Delicious. I had some left over white wine and used this rather than red.

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  • Binder photo the boys mum

    29 January 2013

    the boys mum rated and commented on this recipe

    5 stars

    Made this tonight, as I didn't have any spinach I boiled some curly kale everyone loved it and there was loads, will make again.

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  • Binder photo Blythbear

    01 February 2013

    Blythbear rated and commented on this recipe

    5 stars

    Lovely jubbly really really easy and very tasty

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  • Binder photo hayleymills

    31 March 2013

    hayleymills rated this recipe

    5 stars

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  • Binder photo Hayley

    01 April 2013

    Hayley commented on this recipe

    Very nice just used ordinary cheap pasta and left out spinach as partner doesn't like it. Very easy and tasty. Oh and just cut sausage into chunks.

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  • Binder photo suzie

    07 April 2013

    suzie rated and commented on this recipe

    5 stars

    Just as tasty heated up the following day!

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  • Binder photo MarishaGirl

    13 May 2013

    MarishaGirl rated and commented on this recipe

    5 stars

    Delicious and relatively easy to prepare! I used baby spinach - so didn't even boil it, just mixed it into the hot pasta.

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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 31.0g, carbohydrate 84.0g, fat 33.0 g, saturated fat 16.0g, fibre 5.0g, salt 2.32 g

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