Ingredients
PASTA MIX
Traditional pork sausages (or flavoured if preferred) 400g skins removed
Oil 1 tsp
Onion 1 diced
Carrots 3 diced
Tomato purée 2 tsp
Vegetable stock 300ml
Rigatoni 500g
Fresh spinach 200g
Cheddar cheese 140g grated
WHITE SAUCE
Butter 50g
Flour 50g
Milk 500ml
Seasoning to taste
Method
- Preheat oven to 180˚C/gas mark 4
-
Heat oil in a non-stick pan, add sausage meat and cook for 1 minute until it starts to colour. Add onion and cook for 2-3 minutes, followed by diced carrots, tomato purée and stock
- Cook over medium heat for about 15 minutes until stock has reduced. Season if required
-
For the white sauce, melt the butter before adding flour. Once incorporated add the milk a little at a time, while whisking. Season to taste
- Boil rigatoni and when al dente, add spinach and drain immediately
- Place half the pasta into an ovenproof dish and pour over the sausage mixture
- Top with rest of the pasta and pour white sauce over. Sprinkle the cheese on top and bake for 20-25 minutes
- To serve - portion and serve with a leafy green side salad
