Rigatoni sausage bake

Rigatoni sausage bake

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(159 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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  • 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



    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



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

  • 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…


  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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4th Mar, 2018
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.
19th Dec, 2017
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.
20th Nov, 2017
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.
17th Sep, 2017
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
yvetteredwood@gmail.com's picture
21st Mar, 2017
Brilliant dish a true home comfort winner! I always adapt to suit my style, may not be to everyone's liking.... 1 large saucepan for cooking pasta (250g) 1 large nonstick frying pan for cooking the sausages & sauce 1 small non stick pan for the cheese sauce Part cooked 250g rigatoni dried pasta, run under cold water to stop cooking & leave to drain Fry or grill sausages (left the skins on and chopped into 1inch cubes when cooled and used smoked Choirzio. Frying pan: fry onions, grated carrot, garlic, chilli, tsp sugar, 1x tbsp mixed herbs, 1x tsp whole grain mustard & 1tbsp Worcestershire sauce, season. Add 1x chopped tinned tomatoes, squeeze of tomato purée and wine & simmer. I added the fresh spinach in with tomato sauce with cooked sausages to warm through & reduce/cook spinach for a few minutes. Sauce: classic Delia Cheese Sauce never fails. Bunged all in a large casserole dish and poured over cheese sauce, adding a cheeky portion of grated cheese on top. Made enough for 6 people with salad or garlic bread. Highly recommend
2nd Mar, 2017
Really good and filling. Forgot to mix spinach with pasta so added as a layer over sausage mix. Family approved.
1st Mar, 2017
Kids LOVE this one, though would prefer beef sausages. I barely used any dishes so I'm surprised so many are commenting about that. And instead of cutting open raw sausages & portioning; I just squeeze out portions into a preheated pan from full sausages and its much faster (and cleaner). We doubled the sauce/sausage mix & still only used 500g pasta - it's enough for 2 dinners for our family of 6.
14th Nov, 2016
Great recipe but could do with a bit of a rewrite Noting all the tips in the comments below - add around 75-100g of cheese to the sauce - use 300-400g of pasta. 500g is way too much for this dish. The cheese sauce and the meat really make it quite filling. - don't freeze the entire dish. It just doesn't work. Make extra sausage mixture and freeze that. It only takes about 20 mins to whip up the pasta and white sauce. Cuts down on the pots too if you make the pasta first and use that pot to make the white sauce after. - not sure if this is just me, but adding everything at once for the white sauce doesn't sound right to me. I melt the butter and flour together and then add warmed milk bit by bit to get my sauce. I imagine it would be lumpy otherwise! Hope that helps
27th Oct, 2016
Really enjoyed this & will definitely make again. Made exactly to the recipe


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29th Apr, 2014
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!