Rigatoni sausage bake

Rigatoni sausage bake

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(145 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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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!
23rd Mar, 2014
Made it last night for 6 adults - enough for 6 with 3 having seconds and a bit left over for some lunch! It was v yummy - served with crusty bread and salad. :D Used creme fraiche rather than a white sauce.
16th Mar, 2014
Hi I'm hoping to make this for friends this weekend - what did people serve it with ... a salad, green vegs? :-)
9th Mar, 2014
This a great do-ahead family recipe. Like others I only used half the pasta. Wholewheat pasta works well - I used penne. I liked the balance of flavours created by doing the sauce with stock and wine. I had to substitute passata for puree and maybe because of this had to thicken the sauce a little with cornflour. I have a Remoska and finished the dish in that. Such a yummy bake.
25th Feb, 2014
This is now my favourite pasta recipe, bit of preparation needed but worth it for the end result!
19th Feb, 2014
Really enjoyed this, as did my 4 and 7year olds. Only slight negative, I found it to be a bit of a "faff" for a pasta dish (pasta usually means quick and easy to me) I used frozen spinach too and also found 500g pasta too much. Maybe i'd use 350-400g next time
4th Feb, 2014
Just had for tea, virtually made as suggested however only cooked my pasta for 5 minutes, as I hate over cooked pasta! The wine made it really tasty, I also used some half fat creme fresh for the topping...... frozen spinach works just as well as fresh. Yum yum
18th Dec, 2013
This is a great pasta bake recipe: hearty, comforting and tasty. I only cooked the pasta for 5mins in boiling water to make sure it wasn't soggy after baking. I also added cooked brussel sprouts instead of spinach - tis the season!


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