A baked rigatoni dish with tomatoes and sausages

Rigatoni al forno

  • serves 4
  • Easy

The ultimate sausage pasta bake, this quick and easy family favourite calls for tubes of rigatoni pasta, mozzarella and plenty of fresh rosemary

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Make this rigatoni al forno, then check out our tuna pasta bake, tomato pasta bake, stuffed sausage pasta bake and more comforting pasta bake recipes.

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Ingredients

  • rigatoni 300g
  • mozzarella 1 small ball, diced
  • Grana Padano grated to make 2 tbsp

PASTA SAUCE

  • olive oil 1 tbsp
  • pork and herb sausages 6, skins removed
  • garlic 2 cloves, crushed
  • fennel seeds 1 tsp, crushed
  • rosemary leaves chopped to make 2 tsp
  • plum tomatoes 2 x 400g tins

Method

  • Step 1

    To make the sauce, heat the oil in a non-stick frying pan and fry the sausages until browned, breaking them up with a wooden spoon so you have quite small pieces. Add the garlic, fennel and rosemary and cook for a couple of minutes more.

  • Step 2

    Add the tomatoes then simmer for 20 minutes until thickened. Cook the pasta but keep an eye on it, and stop cooking when it is a couple of minutes away from being done – you will be cooking it more in the oven so you want it to still have a bit of bite.

  • Step 3

    Mix the pasta with the sauce and tip into a baking dish. Scatter over the mozzarella and Grana Padano and bake for 20-30 minutes until bubbling and golden.

Check out our very best pasta bakes

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Nutritional Information

  • Kcals 632
  • Fat 34.1g
  • Saturates 13.6g
  • Carbs 52.2g
  • Fibre 2g
  • Protein 29.1g
  • Salt 2.5g
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