Sausage and Spinach Pasta Bake

I have made this dish for years, its a great way to get your children to eat spinach. It can be made ahead or frozen before cooking. Adapted from Good Food Magazine

400g good quality pork sausages
1 tbsp olive oil
1 onion, chopped
Jar of pasta sauce..of your choice

Tin of chopped tomatoes
2tbsp tomato purée

For the sauce
50g butter
50g plain flour
600ml milk
freshly grated nutmeg

140g mature cheddar, grated

500g rigatoni or penne
200g fresh spinach

• Preheat the oven to 190C/Gas 5/fan /170C
• Slit the sausages and remove them from their skins, then chop them into small pieces. 
• Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. 
• Stir in the sausages and fry until lightly coloured. 
• Add pasta sauce, tinned tomatoes, tomato purée, and season.
• Simmer uncovered for about 15 minutes until thickened. 
• Taste and season. 
• Set aside.
• Put the butter, flour and milk in a pan. 
• Gently heat, whisking, until thickened and smooth. 
• Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
• Add half the grated cheese and mix well
• Bring a large pan of salted water to the boil. 
• Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. 
• Remove from the heat, stir in the spinach and, when just wilted, drain well.
• Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. 
• Spoon over the sausage sauce, then cover with the remaining pasta. 
• Pour the cheese sauce evenly over the top and sprinkle with the cheddar. 
• Bake for 20-25 minutes until golden brown. 
• Leave for 5 minutes before serving.