Rigatoni sausage bake

Rigatoni sausage bake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Jul, 2012
Forgot to rate!
24th Jul, 2012
The absolute favourite pasta recipe in my house - delicious. My boyfriend would happily eat this about 3 times a week. I use nice peppery cumberland sausages and crush in a couple of gloves of garlic. Yum.
9th Jul, 2012
saved time by using 2 pkts white sauce mix and used italian style sausages for some extra spice !
5th Jul, 2012
Whenever I offer to cook for my family they always request this! Easy peasy to make - if you can't be bothered making bechemel from scratch just use a shop bought one - works just as well. I also like to use flavoured sausages to spice things up a little - normally something with chilli or our fave is a Sicilian sausage - you'll find that most supermarkets have flavoured sausages like this in their Taste the Difference/Finest, etc ranges. Yum!
25th Jun, 2012
This meal is superb - easy to cook and perfect to cook extra for lunch for a quick supper later in the week. It is rich and creamy and really perfect comfort food at any time of year!
13th Jun, 2012
WENT DOWN A TREAT! I used a tin of chopped tomatoes in the sausage instead of the stock, also added chopped mushrooms and chunky chopped red pepper (all extra 1-of-5-a-day) then also cooked the pasta in stock water for added flavour. The quantities in this recipe made lots (especially with my extras) easily 6-8 portions. Enjoy!
3rd Jun, 2012
This was yummy! However took a little longer to make then the recipe suggests but definitely worth it!
31st May, 2012
I have just made this amazing dish! and gosh shock horror my two skinny shy of vegetables picky little girls ate it! It was delicious, they even screamed for more. I added a garlic clove when i fried the onion and carrot and next time i think i will add a little grated courgette to insure the 5 a day!
17th May, 2012
Dead easy to make and really tasty. I used chorizo and tomato sausages and added garlic to make it extra tasty. Will definitely be making again
11th May, 2012
Very tasty, easy to make and little one had two servings!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.