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24
February
Italian Sausage and Spinach Rigatoni Bake
Italian Sausage and Spinach Rigatoni Bake
Serves | 4 |
Ingredients
- 1 Large Onion (finely chopped)
- 400g Italian Sausage
- 1 Vegetable Stock Cube
- 1 tablespoon Plain Flour
- 200g Baby Spinach
- 400g Passata
- 500g Rigatoni
- 100g Garlic & Herb Philadelphia
- 50g Freshly Grated Parmesan
Directions
1. | Pre-heat the oven to 200°C / 400°F / Gas Mark 6 and place a pan of water on to boil for the pasta |
2. | Add the diced onion to a large frying pan with some olive oil and saute gently until the onion softens and starts to turn translucent |
3. | Meanwhile, skin the sausages and tear the meat into small chunks. Add to the pan with the onions and stir occasionally until browned |
4. | Sprinkle over the stock cube, and also a tablespoon of plain flour then stir until fully absorbed |
5. | Put in half of the spinach and then place the lid on and allow the spinach to wilt, then do the same with the second half |
6. | Pour the passata over the sausage and spinach, and stir in the cream cheese. Leave on a low heat to simmer |
7. | Cook the pasta until just cooked then drain. Put a knob of butter in the pasta and stir gently until melted and the pasta is all coated |
8. | In a large ovenproof dish, layer half the pasta then spoon over half of the sauce |
9. | Repeat with the remaining pasta and sauce |
10. | Sprinkle over the grated parmesan and place in the oven for 20 minutes, or until the cheese is browned on top |
Note
This recipe will freeze well at the stage prior to the final bake. Cover well with clingfilm and foil. Allow to full defrost before baking.