Ingredients for Rigatoni Sausage Bake
- Pork Sausage Links
- Olive Oil
- 1 large onion, chopped
- 1 large carrot, chopped
- Red Wine
- Vegetable Stock
- 2 tablespoons tomato puree
- 50g butter
- 50g plain flour
- 500ml milk
- 1/4 teaspoon freshly grated nutmeg
- Rigatoni Pasta
- Fresh Spinach
- Cheddar Cheese
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How to Make Rigatoni Sausage Bake
- Preheat oven to 190°C (170°C fan/375°F).
- Remove sausages from casings and chop into small pieces.
- Heat olive oil in a large pan over medium heat. Add onion and cook for 5 minutes, until softened and lightly browned.
- Add sausage pieces and cook until lightly browned, about 5-7 minutes.
- Stir in chopped carrot, then add white wine, stock, and tomato puree. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until sauce has thickened slightly.
- Taste and adjust seasoning as needed. Set aside.
- In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Gradually whisk in milk until sauce is thickened and smooth. Stir constantly to prevent lumps.
- Stir in nutmeg and season with salt and pepper. Simmer for 2 minutes.
- Cook rigatoni according to package directions until al dente.
- Drain pasta, reserving about 1/2 cup of pasta water. Stir in spinach until just wilted.
- In a large oven-safe dish, layer half of the cooked pasta.
- Spoon sausage sauce evenly over pasta.
- Top with remaining pasta and pour white sauce evenly over all.
- Sprinkle generously with grated cheddar cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let cool for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
14g
Fat
94g
Carbs
25g
