Rigatoni with sausage bake

Prep: 20 mins
Cook: 50 mins
Rigatoni with sausage bake
This dish is brilliant for sneaking in some spinach into your child’s diet.

400g good quality pork sausages

1 tbsp olive oil

1 onion, chopped

1 large carrot, grated

450ml vegetable stock

3 tbsp tomato purée

For the sauce

50g butter

50g plain flour

600ml milk

½ tsp nutmeg

500g rigatoni or penne

200g fresh spinach

140g mature cheddar, grated

Remove the sausages from their skins by slitting them lengthways.

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 stock, tomato purée, and season with salt and pepper.

Bring to the boil, then simmer uncovered for about 15 minutes until thickened.

Taste and season if needed and set aside.

In a pan, add the butter, flour and milk.

Heat on low, whisking, until thickened and smooth.

Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.

Preheat the oven to 190°C / 375°F / Gas mark 5.

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 everything well.

Pour half the pasta into a shallow ovenproof dish, about 2.2 litre and smooth down 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.

Let cool for 5 minutes before serving.

Serves
6

Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Dairy, Flour, Cheese, Pasta & Noodles, Pork, Vegetables, Spice, Stock/Broth

Recipe Type
Family Dinners

Cuisine
Italian

Level of Difficulty
Easy

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