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 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
  • 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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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
22nd Oct, 2016
This recipe works well with any left over Sunday roasties - I've used this recipe for ham, chicken, turkey and pork and added in on various occasions garlic, smoked paprika and oregano to the "sausage" sauce. Forget making the cheese sauce, I just pour over a fresh four cheese pasta sauce ( the stuff in a jar doesn't work so well) and and grate over either cheddar or Parmesan. Portions are enormous - reduce by a third and its a generous portion for four adults with salad. Yummy!
Marzi's Plate's picture
Marzi's Plate
20th Aug, 2016
The meal was very tasty, even though it didn't require addition of many spices. Unfortunately it was time consuming and the amount of dishes used for preparation was insane. There are other as tasty meals as this one on this website that do not require spending much time in the kitchen.
8th Jul, 2016
Forgot to say, I added a good dollop of tabasco to the sausage sauce.
8th Jul, 2016
We all loved this recipe. 2 adults and 2 teenagers devoured it all on a Saturday night. Highly recommended and will be making again :)
21st Apr, 2016
I wasn't blown away. It was flavourless considering the contents. I think adding cheese to the white sauce or increasing the quantity of the sauce with the sausage in it may help. Don't think I'll re-attempt as I managed to use 101 pots making something which tasted very simple. Highly mediocre.
16th Jun, 2016
We love this recipe, but as always with a white sauce, I lift the flavours a bit with a dash of vinegar and a healthy dollop of dijon mustard. Another tweak is to add about a teaspoon of hot smoked paprika to the sausage sauce. If you try it again with those additions I would be surprised if you still found it bland. It's a favourite recipe in our house and always goes down well.
20th Jan, 2016
Made this twice now and found it to be very bland. Made it the second time as thought with all the great reviews that maybe I had done something wrong, but the second time was the same as the first. I followed the recipe exactly and used 500g of pasta which may be why. Not sure if it worth trying a third time as it is very time consuming and uses lots of pots and pans.
27th Sep, 2015
This will become a regular! So delicious! I added peas and sweetcorn too to sneak in some extra veg and the whole lot was polished off. EVERYONE had seconds, including my two year old. Big thumbs up.


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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!