Rigatoni Sausage Bake
This hearty sausage and spinach pasta bake is a flavorful combination of sausages, carrots, and a rich red wine sauce, all layered with creamy white sauce and topped with gooey melted cheddar. Perfect for a comforting family dinner, this dish is sure to be a hit at the dinner table!
— Constant Cookbook
Ingredients
- 14oz sausahge, skins removed and chopped
- 1 onion chopped
- 1 large carrot, grated
- 1/4 pint red wine
- 1/2 pint veg stock
- 3tbsp tomato puree
- FOR THE SAUCE
- 2oz butte
- 2oz plain flour
- 1 pint milk
- grated nutmeg
- 500g penne
- 8oz fresh spinach
- 5oz mature grated cheddar
Instructions
- heat oil in a pan and add the onion then fry for 5 mins. stir in teh sausages and fry until lightly coloured. Add the carrot, then stir in then stir in the wine, stock, tomato puree and season.
- Bring to the boil then simmer uncovered for 15 mins until thickened. taste and season. set aside.
- melt the butter in a pan over a gentle heat. add the flour whisking all the time then add the milk a little at a time. Continue stirring until thickened, add the nutmeg.
- Cook the pasta, remove from the heat and add the spinach until just wilted. drain.
- tip half the pasta into a large oven dish, pour the mixture on top, cover with the remaining pasta. Sprinkle on the cheese and cook for 20 mins at 170C.
Yield
Serves 6
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