Steak & Blue Cheese Rigatoni Bake
A comforting pasta bake that combines tender steak, creamy blue cheese, and rigatoni for a satisfying family meal.
Ingredients
Pasta
- 12 ounces rigatoni pasta
Steak and Vegetables
- 1 pound flank steak or sirloin, cut into bite-sized pieces
- 1 tablespoon olive oil For frying
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
Sauce Ingredients
- 1 cup heavy cream
- 1 cup blue cheese, crumbled
- 1 cup shredded mozzarella cheese For topping
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, heat the olive oil over medium-high heat. Add the steak pieces and season with salt and pepper. Cook until they are browned, about 3-4 minutes. Remove the steak and set it aside.
- In the same skillet, add the chopped onion and bell pepper. Sauté until the onion is translucent and the peppers are tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Return the steak to the skillet and stir in the heavy cream, blue cheese, thyme, and oregano. Mix until the blue cheese melts and creates a creamy sauce. Adjust seasoning with salt and pepper.
- Combine the cooked rigatoni with the steak and sauce mixture, ensuring everything is well-coated.
Baking
- Transfer the mixture to a baking dish. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
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Notes
Consider pairing with a fresh green salad or crusty bread. Optional: Add breadcrumbs mixed with butter on top before baking for crunch.