Description
Indulge in a hearty and satisfying Steak & Blue Cheese Rigatoni Bake that brings together tender steak, a creamy blue cheese sauce, and a golden mozzarella crust. This dish is perfect for family dinners or entertaining friends, offering a flavor-packed meal that feels like a warm hug. The savory combination of steak and tangy blue cheese creates an unforgettable dining experience, making it an ideal choice for any occasion. With easy preparation steps, even novice cooks can bring this comfort food classic to life. Delight your loved ones with this rich pasta bake that promises to impress everyone at the table.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 lb sirloin or ribeye steak (cut into bite-sized pieces)
- 1 medium onion (diced)
- 1 medium bell pepper (diced)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup crumbled blue cheese
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded mozzarella cheese
- 0.25 cup fresh parsley (chopped)
Instructions
- Cook rigatoni in salted boiling water until al dente (10-12 minutes). Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Sear steak pieces until browned (3-4 minutes). Remove from skillet.
- Sauté onion and bell pepper in the same skillet until softened (about 5 minutes). Add minced garlic and cook for another minute.
- Lower heat, add heavy cream to deglaze the pan, then stir in blue cheese, oregano, salt, and black pepper until melted and slightly thickened.
- Return steak to skillet and combine with cooked rigatoni.
- Transfer mixture to a greased baking dish; top with mozzarella cheese.
- Bake at 375°F (190°C) for 15-20 minutes until cheese is melted and golden.
- Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg