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Rigatoni sausage bake

Rigatoni sausage bake

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal749
fat33g
saturates16g
carbs84g
sugars0g
fibre5g
protein31g
salt2.32g
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Ingredients

  • 400g good quality pork sausage
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 large carrot, grated
  • 150ml red wine
  • 300ml vegetable stock
  • 3 tbsp tomato purée

For the sauce

  • 50g butter
  • 50g plain flour
  • 600ml milk
  • freshly grated nutmeg
  • 500g rigatoni or penne
  • 200g fresh spinach
  • 140g mature cheddar, grated

Method

  • STEP 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.

  • STEP 2

    Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE AHEAD
The joy of this dish is that it can be made ready to bake several hours ahead or frozen, so it’s perfect if you are having friends round or want to get the cooking out of the way early.

Recipe from Good Food magazine, January 2002

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Overall rating

A star rating of 4.7 out of 5.297 ratings
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