Rigatoni sausage bake

Rigatoni sausage bake

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(261 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 a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 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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Ronnie Bain's picture
Ronnie Bain
30th Jun, 2020
Made this dish for the first time today, it went down a storm, it was so tasty. Will be better organised the next time i make it, the kitchen was like a bomb site by the time i got it into the oven. The only thing i did different was to add a couple of cloves of garlic and a pinch of chilli flakes. This is a five star dish.
22nd May, 2020
Thumbs up all round here. Comfort food at its best. Yes it was a lot of pans but I made it way in advance then put in oven for around an hour as it was cooking from cold. Took on board suggestion of using less pasta than recipe - using 300g and it was just right. Not something to have every week but really good.
28th Apr, 2020
This recipe is a firm favourite in our household and my boyfriend regularly asks if we can have it! Recently I have been experimenting with other dried pastas since rigatoni has been unavailable when doing my food shop. I have found it tastes great with concheglie (shells) too!
12th Apr, 2020
Really lovely recipe. Used "Heck" vegetarian sausages, and followed the steps exactly. Halved it as didn't need to feed 6. Added breadcrumbs to the topping as well. Had no tomato puree so ended up having to use some truffle infused ketchup I had in the cupboard which really added to it. May try with smaller penne pasta next time. Definitely a winner
Marie Holloway's picture
Marie Holloway
29th Feb, 2020
We enjoyed this tasty dish and would definitely make it again. It does take a little more effort but it tells you that in the recipe. Don't really understand the complaints about all the saucepans as most pasta bakes use as many, meat sauce, pasta and white sauce all need a saucepan.I found it enjoyable to make and different and delicious to eat.
22nd Feb, 2020
I add in a lot more seasoning (garlic, some chilli, herbs), but this is delicious and decadent. It doesn't take particularly long to make and didn't find it used loads of pans (if you read the recipe, you know from the off it'll need 3 pans and a baking dish). Will become a regular weekend dish for me!
21st Jan, 2020
Hit with the family, easy to make. I used leak instead of onion as its all I had and frozen spinach.
Steph Stacey's picture
Steph Stacey
20th Jan, 2020
Love this recipe! Was a hit with everyone and I found it really easy too. Delicious!
26th Oct, 2019
This is my favourite comfort, family dish of all time. It is a bit more effort and does take time but it’s definitely worth it!
12th Aug, 2019
Please be aware this is not a quick and easy meal! It should be rated moderate and it took be an hour and a half before it was ready. Used three different pans, plus a roasting dish - both the hob and the oven. I thought it was going to be a lot more straightforward than this! Not even tasted yet as STILL cooking and began at 7.45pm. I think the isnstructions could be more helpful and tell you to do more simultaneously rather than each thing consecutively, to save time. So much washing up created as well! Eek!


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Natalie Beath's picture
Natalie Beath
17th Jan, 2019
We really enjoyed this recipe added some breadcrumbs on top for some crunch and it was lovely
29th Apr, 2014
I used apple and pork sausages, this added a hint of sweetness and was delicious. I also added more sausage than the recipe required, I didn't feel it was quite enough per person!
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