Save to your scrapbook

    Baked spaghetti pie with chorizo and tomato

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Baked spaghetti pie with chorizo and tomato

    It’s worth mastering the art of making a classic white sauce. It’s a useful skill and can be used in all sorts of dishes. 

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes

    Serves: 8


    300g essential Waitrose spaghetti
    190g Waitrose Cooks’ Ingredients cooking chorizo, quartered
    250g essential Waitrose cherry tomatoes, halved
    1 garlic clove, finely chopped
    25g pack flat leaf parsley, roughly chopped
    50g essential Waitrose parmigiano reggiano, grated


    568ml essential Waitrose whole milk
    1 garlic clove, crushed
    1 dried bay leaf
    2 thyme sprigs (optional)
    ½ essential Waitrose onion
    70g essential Waitrose unsalted butter
    40g essential Waitrose plain flour


    1. Preheat the oven to 200˚C, gas mark 6. Start by preparing the milk for the white sauce. Put the milk, garlic, herbs and onion in a small pan and simmer for 10 minutes to infuse the flavours. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a cupful of the cooking liquid.

    2. Strain the milk into a large jug and wipe the pan out. Melt the butter over a medium heat and, when foaming, add the flour, whisking constantly. Slowly pour the milk into the pan, whisking continuously to avoid any lumps. Simmer for 3-5 minutes to cook out the flour. Season and set aside.

    3. Fry the chorizo for 2-3 minutes in a large frying pan, then add the tomatoes and garlic and fry for another minute, until the tomatoes soften. Add the pasta to the pan along with 4 tbsp of the cooking liquid and ½ the parsley; toss everything together.

    4. Tip into a large, deep baking dish, spoon over the white sauce and sprinkle with the parmigiano reggiano. Bake for 15-20 minutes, then sprinkle the remaining parsley over the top and serve, with a green salad, if liked.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    3 stars