Sausage ragu & spinach pasta bake

Sausage ragu & spinach pasta bake

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(20 ratings)

Prep: 10 mins Cook: 1 hr


Serves 5

This everyday, freeze-ahead supper combines tomatoes with a creamy cheese sauce - a perfect family meal

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal941
  • fat44g
  • saturates20g
  • carbs100g
  • sugars11g
  • fibre6g
  • protein43g
  • salt3.38g
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  • 6 good-quality pork sausages (about 400g), skinned
  • 680g jar passata with garlic and herbs
  • 1 tbsp oregano, chopped (or 1 tsp dried)



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 500g pack pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 400g pack spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 x 350g tubs ready-made cheese sauce (use a full-fat one if freezing)
  • freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 100g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg, beaten, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat a large frying pan and brown the sausages, using a wooden spoon to break up the meat. Pour off any fat from the pan, stir in the passata, bring to the boil, then add the oregano and season. Simmer for 10 mins.

  2. Cook the pasta for 2 mins less than the pack says, reserve some cooking water, then drain, cool under cold water and drain again. Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt, then squeeze out all the water. Mix the pasta with the cheese sauce and some of the reserved water, to loosen. Season.

  3. In a large dish, add the meat sauce, then the spinach, some nutmeg and seasoning. Next, add a third of the Parmesan, the cheesy pasta, more nutmeg and finally the rest of the cheese. Wrap and freeze. Defrost at room temperature for about 8 hrs. Heat oven to 200C/180C fan/gas 6. Bake for 40-45 mins, until the dish is piping hot and golden.

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Comments, questions and tips

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7th Sep, 2017
I like the idea of a sausage ragu with cheesy pasta on top however the ragu as per the recipe is very bland and if I make this again I will try adding perhaps wine, stock, onion and garlic. I didn't use shop bought cheese sauce as homemade tastes better.
CurlyGurl's picture
26th Aug, 2017
Amazing! I added grated carrot, red onion, lea and perrins, garlic and red wine. I used free from pasta and it was a huge hit
18th Jun, 2016
I add onion, garlic, diced celery and carrot to the ragu with a splash of red wine. I would never use shop bought cheese sauce as homemade I much nicer
27th Jun, 2013
This is really tasty, but not so quick if you make the sauces from scratch! That said, it does freeze well so you can get several meals from one batch. I found that I had to break the sausages up a lot more that it appears in the picture or they don't go very far and the dish ends up as mainly sauce.
26th Jan, 2013
far to much pasta!made my own sauces, added smokey bacon we all loved it :)
16th Jan, 2013
I made this last night, it was so easy and quick to make even though I made the sauces from scratch, definitely would make this again
14th Nov, 2012
Great comfort food! I added some grated carrot while cooking the sausages, and some balsamic vinegar after adding the passata and it was delicious! Will definitely be making again
14th Sep, 2012
Yummy made it for my mom and dad. I used half Cheddar and half parmesan cheese. I would make it again especially if ur cooking for a crowd.
7th Jul, 2012
I didn't use the egg either but still found this very tasty. Made my own tomato sauce and cheese sauce as don't like to use shop bought ones. Will make this again for sure
9th Feb, 2012
I forgot to use the egg... I think if I did it again I'd use cheddar. All round a very good recipe, that I'll do again. Could easily be doubled to feed a crowd.


lauramoore23's picture
21st Sep, 2015
Although an egg is listed among the ingredients, it seems to be missing from the method; what, exactly, is to be 'glazed'? I'm familiar with this technique for pastry etc., but not for pasta!
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