Rigatoni sausage bake

Rigatoni sausage bake

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(225 ratings)

Prep: 20 mins Cook: 45 mins - 50 mins

More effort

Serves 6

A great way to get kids to eat spinach, this comforting sausage supper dish is also perfect for a hungry crowd

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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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jacko95
26th Oct, 2019
5.05
This is my favourite comfort, family dish of all time. It is a bit more effort and does take time but it’s definitely worth it!
Gaharper
12th Aug, 2019
3.05
Please be aware this is not a quick and easy meal! It should be rated moderate and it took be an hour and a half before it was ready. Used three different pans, plus a roasting dish - both the hob and the oven. I thought it was going to be a lot more straightforward than this! Not even tasted yet as STILL cooking and began at 7.45pm. I think the isnstructions could be more helpful and tell you to do more simultaneously rather than each thing consecutively, to save time. So much washing up created as well! Eek!
Becky Lyles's picture
Becky Lyles
24th Aug, 2018
1.05
My partner and I really disliked this recipe. Pork sausage is a very rich, fatty meat, coupled with a rich sauce and cheese made the flavours of this dish a bit off. Would definitely recreate with something leaner like beef or even chicken!
Wongie8
4th Mar, 2018
4.05
Made for 4, all happy and plenty left over for lunch the next day. A little bit of effort and washing up but that can all be done before you serve, which I like. I only had frozen spinach which I threw into the pan during the last few minutes of cooking the pasta.
Beaubons
19th Dec, 2017
5.05
Made this tonight, both me and my boyfriend loved it, it’s hearty and filling, spot on for a winter evening. I used Vegetarian sausages (Cauldron Cumberland Soya Sausages) and turned out perfectly.
Biddlybong
20th Nov, 2017
5.05
Why is everyone complaining about the amount of saucepans needed? It is not a one-pot dish is it?
Nippy Sweetie
9th Feb, 2018
No, it's not. It's a three pot dinner plus.
Biddlybong
5th Sep, 2019
5.05
So what? What are saucepans for? Wearing on your head? Srsly.
debrat
17th Sep, 2017
5.05
Thought this was great. Thou my fusspot daughter didn't eat it. Only diff was I added one garlic with the onion. Decided to stick to recipe and use 500g pasta & it was fine, pasta well coated & had enough for few work lunches the following days! Ps re the white sauce- followed the recipe - a friend told me it's an alternative way to the old 'slow' way of melt first & add milk slowly method- key thing is to not stop stirring
rands.evans2
2nd Mar, 2017
5.05
Really good and filling. Forgot to mix spinach with pasta so added as a layer over sausage mix. Family approved.

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Natalie Beath's picture
Natalie Beath
17th Jan, 2019
5.05
We really enjoyed this recipe added some breadcrumbs on top for some crunch and it was lovely
hannahsxx
29th Apr, 2014
5.05
I used apple and pork sausages, this added a hint of sweetness and was delicious. I also added more sausage than the recipe required, I didn't feel it was quite enough per person!
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