Steak Blue Cheese Rigatoni Bake (Print View)
Savor steak, blue cheese, rigatoni, and melty mozzarella in a creamy, hearty baked pasta favorite.
# What You'll Need:
→ Pasta
01 -
12 ounces rigatoni pasta
→ Proteins
02 -
1 pound steak, sirloin or ribeye, cut into bite-sized pieces
→ Vegetables
03 -
1 medium onion, diced
04 -
1 medium bell pepper, diced
05 -
3 cloves garlic, minced
06 -
0.25 cup fresh parsley, chopped
→ Dairy
07 -
1 cup heavy cream
08 -
1 cup blue cheese, crumbled
09 -
1 cup mozzarella cheese, shredded
→ Pantry Staples
10 -
2 tablespoons extra virgin olive oil
11 -
1 teaspoon dried oregano
12 -
1 teaspoon salt
13 -
0.5 teaspoon black pepper
# Directions:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions, about 10-12 minutes. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add steak pieces and sear until browned on all sides but not fully cooked, about 3-4 minutes. Remove steak from skillet and set aside.
03 -
In the same skillet, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 -
Lower heat to medium. Pour in heavy cream to deglaze the pan, stirring to incorporate browned bits. Stir in crumbled blue cheese, dried oregano, salt, and black pepper. Cook until cheese melts and sauce thickens slightly.
05 -
Return steak to skillet with sauce. Add cooked rigatoni and gently toss to evenly coat steak and pasta in the sauce.
06 -
Transfer mixture to a greased baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
07 -
Preheat oven to 375°F. Bake for 15-20 minutes, or until cheese is melted and golden brown.
08 -
Remove from oven and top with chopped fresh parsley before serving hot.
# Notes:
01 -
For best results, allow the steak to come to room temperature before searing to ensure even browning.