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Rigatoni sausage bake

Rigatoni sausage bake

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(149 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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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!
10th May, 2012
This recipe went down really well with all the family. Sauce was very tasty & rich - I made it the day before I needed it to save time and also to let the flavours develop.I put frozen spinach in the sausage sauce as I hadn't got fresh. It fed more than 6 but I did serve with with other dishes. It was time consuming but worth it!
9th May, 2012
Definitely a family favourite and does get the children to eat spinach! The only thing I change is that the simmering takes a bit longer or too runny.
fayfumbs's picture
8th May, 2012
Very tasty and filling dish of which all the family enjoyed. Omitted the red wine and added extra stock and garlic.
30th Apr, 2012
Cooked this tonight amazing!! So easy and will feed the two of us for at least two nights! Used curly kale instead of spinach as all we had but worked really well, will be doing again.
28th Apr, 2012
This tasted and looked great.
robbothechef's picture
21st Apr, 2012
This is a really good recipe and a firm family favourite!


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