Rigatoni Sausage Bake

Recipe by MarieRynr
READY IN: 1hr 10mins




  • Preheat oven to 190*C (375*F).
  • 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 puree, and season.
  • Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until the sauce is thickened.
  • Taste and season if necessary.
  • Set aside.
  • Melt the butter in a pan.
  • Stir in flour til smooth, then slowly whisk in the milk.
  • Cook stirring over medium heat until sauce is thickened and smooth.
  • Add a good sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
  • Cook the pasta in a large pot of salted water until tender.
  • Remove from heat, stir in spinach, leave til just wilted, then drain all.
  • Tip half the pasta into a shallow ovenproof casserole.
  • Shake to level.
  • Spoon over the sausage sauce, then cover with remaining pasta.
  • Pour the white sauce over all and sprinkle with the grated cheddar.
  • Bake for 20 to 25 minutes until the top is golden brown.
  • Leave to cool for 5 minutes before serving.