Steak and Blue Cheese Rigatoni Bake
A hearty pasta bake featuring rigatoni, succulent steak, and a rich blue cheese sauce, perfect for sharing with friends and family.
Ingredients
Pasta and Meat
- 1 pound rigatoni pasta
- 1 pound flank steak Choose high-quality for best flavor
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
Creamy Sauce
- 2 cups heavy cream
- 1 cup blue cheese, crumbled Opt for a flavorful variety
- 1 cup shredded mozzarella cheese
Seasonings
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon black pepper
- Salt to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat, add the chopped onion, and sauté until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Season the flank steak with salt and pepper, then sear on both sides in the skillet until browned, about 3-4 minutes per side for medium-rare. Remove from heat and let rest.
- In a medium saucepan, gently heat the heavy cream. Stir in blue cheese until melted and smooth, then add black pepper and fresh thyme.
Assembly
- Slice the rested steak into thin strips and combine it with the cooked rigatoni in a large baking dish.
- Pour the blue cheese sauce over the rigatoni and steak, mixing gently to combine.
- Top the dish with shredded mozzarella cheese.
Baking
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top.
- Let cool for a few minutes before serving.
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Notes
For a bit of spice, consider adding red pepper flakes to the cheese sauce. The dish can be made ahead of time and stored in the refrigerator until ready to bake.