Courgette, sausage & rigatoni bakes

Courgette, sausage & rigatoni bakes

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(17 ratings)

Prep: 5 mins Cook: 25 mins


Serves 2

This thrifty and comforting pasta bake for two is made with a punchy garlic and chilli spiked tomato sauce, then topped with mozzarella

Nutrition and extra info

  • after assembling

Nutrition: per serving

  • kcal834
  • fat44g
  • saturates16g
  • carbs73g
  • sugars13g
  • fibre5g
  • protein38g
  • salt3.1g
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  • 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…

  • 4 good-quality pork sausages
  • 2 courgettes, sliced on the diagonal then chopped into batons



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 3 garlic cloves, finely sliced
  • pinch of chilli flakes
  • 400g can chopped tomato
  • 200g rigatoni
  • ½ x 150g ball mozzarella, patted dry and torn into chunks


  1. Heat the oil in a large frying pan. Squeeze the sausagemeat out of the skins, breaking it into little chunks, and pop in the pan. Fry for 8 mins until golden and cooked through. Tip in the courgettes, garlic and a pinch of chilli flakes. Fry for a few mins until just tender. Pour over the chopped tomatoes, season and bubble down for 5 mins or so, adding a splash of water if it’s looking too thick.

  2. Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.

  3. Heat the grill to high. Dot the cheese on top of the sausage dishes, then place under the grill until the cheese is golden and bubbling (about 5-10 mins), and serve.

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Comments, questions and tips

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amandajanepidgley's picture
30th Apr, 2017
A really easy, very tasty meal that pleased the whole family! I only used one courgette and used 8 sausages. Perfect!
1st May, 2016
This feeds 3 hungry kids easily. They love it, but I too add red wine and also use a whole mozzarella simply because I know the other half would end up getting thrown out after being forgotten about in the fridge
13th May, 2015
This is one of the tastiest sausage pasta dishes I've ever made. I used three 97% meat sausages, one courgette and added mixed herbs, and baked it in a larger dish, instead of grilling for about 25 mins. It was plenty for 2 with heart appetites plus a bit left over for lunch the next day!
30th Dec, 2014
Enjoyed this recipe but quite surprised at some of the quantities. Looking at it before I made it I felt like the listed ingredients would make a lot for two people. When I made it I cut to one courgette, two sausages, 270g of pasta and two garlic cloves. When I put it in the dish I normally use for the two of us for this kind of thing it just fitted. We ate it and it was more than enough (though we did finish it because it tasted so good). Like others I added some red wine and was generous with the chilli.
carolestevens11's picture
28th Oct, 2014
LOVED this. I was worried with the mixed reviews but made it tonight for my husband and he straight away said he could eat this night after night - A great compliment from someone who is not keen on pasta bakes! I added mushrooms as well as courgettes as had some that needed using up from the day before as well as half a (small) bottle of red wine I had used in cooking the day before. I ask added more chilli than the recipe said to but that is just because we don't mind things with a bit of heat. I made double as I had planned to freeze some anyway but next time I will certainly make more.
8th Oct, 2014
Yummy! Make sure to use high quality sausage and brown until crisp. I also added some balsamic vinegar before the tomatoes and used penne.
3rd Apr, 2014
Disappointing, it tasted very thin and the whole dish lacked depth.
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24th Apr, 2020
Also very good with bits of spicy chorizo instead of the chili flakes!
carolestevens11's picture
28th Oct, 2014
Add a good glug (I put in half a small bottle) of red wine gives the sauce more character and a fuller flavour :-)
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