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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22nd Aug, 2015
Omg this was amazing. I thought it was just gonna be another pasta dish but it tastes so different. I omitted the red wine and used more stock (although it wasn't needed) used mozzarella instead of cheddar and frozen spinach instead of fresh It was delicious, I'd definitely make it again
25th Jul, 2015
really nice- just cooked this for my family- used mozarella and parmesan. Felt the white sauce could have done with, dare i say it???.... a little bit of garlic!!!! They all enjoyed it though and will cook it again
11th Jul, 2015
Re previous comment from me - the sausage sauce can indeed be made ahead and frozen so I make double quantities and freeze half for next time.
24th Apr, 2015
I love this recipe (see my previous post) but I just thought I would post again and say that it does NOT freeze successfully. It just turns into an amorphous gloop and all the different flavours and textures are lost. I think it would be worth making the sausage and tomato sauce ahead in bulk and freezing it if you wanted to cut prep time and I will try that because I like to have easy dishes in the freezer for busy weeks.
9th Mar, 2015
This was insanely tasty. I made it last monday and thinking about it my mouth starts watering. It's definitely going in my favourites list.
28th Jan, 2015
Great recipe. Just used the back of a knife to squeeze out chunks of sausage meat & got the food processor out to deal with rest of prep. Deliciou. Will def make again as recipe written but also very easy to add to or adapt. Good stuff!
27th Jan, 2015
25th Jul, 2014
Gorgeous! I added flavour to the white sauce with a dash of vinegar and a teaspoon of Dijon mustard. I didn't bother to cook the spinach with the pasta - I just stirred it into the drained rigatoni which was enough to wilt it. This will become a regular dish in our house - it's absolutely delicious!
27th Mar, 2014
I've given this four stars as it's a really tasty dish that goes a long way and is packed with goodness. However, it took an hour and a half to prep and cook, plus the white sauce is a little bland. This should really just be a cheese sauce so I would recommend adding the mature cheddar and some parmesan before baking. Great tip about the pasta needed - I used 300g and it was spot on. Great recipe which I will definitely make again.
26th Mar, 2014
Lovely dish, I like to make this with chorizo instead of sausage, gives it a great kick. Also I don't bother with the spinach and carrots and instead just serve it with a side veg. Always a hit with my family, even my fussy eating younger brother!


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