Baked rigatoni with sausage and tenderstem broccoli
Fennel-spiced sausage, soft broccoli and a creamy tomato sauce under a golden mozzarella lid.
- Time55 mins
- LevelEasy
- Costabout £1.20 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Boil the rigatoni in salted water for 8 minutes, adding the broccoli for the last 3 minutes. Drain.
8 min - 2
Warm the oil in a large pan. Crumble in the sausage meat and fry for 8 minutes until browned, breaking it up.
8 min - 3
Add the onion, garlic and fennel seeds and cook for 5 minutes until soft.
5 min - 4
Pour in the tomatoes and cream and simmer for 5 minutes.
5 min - 5
Stir the pasta and broccoli into the sauce and tip into a baking dish. Top with the mozzarella.
- 6
Bake for 20 minutes until bubbling and golden at the edges.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.