Description

A rich and comforting pasta bake featuring tender seared steak, rigatoni pasta, and a creamy blue cheese sauce, finished with melted mozzarella and baked until golden and bubbly.

Ingredients

12 oz rigatoni pasta

2 tbsp extra virgin olive oil

1 lb steak, cut into bite-sized pieces (sirloin or ribeye recommended)

1 medium onion, diced

1 medium bell pepper, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup blue cheese, crumbled

1 tsp dried oregano

1 tsp salt

0.5 tsp black pepper

1 cup mozzarella cheese, shredded

0.25 cup fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, about 10–12 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the steak pieces and sear for about 3–4 minutes until browned on all sides but not fully cooked through. Remove and set aside.
In the same skillet, add the diced onion and bell pepper. Cook for about 5 minutes until softened.
Add the minced garlic and cook for about 1 minute until fragrant.
Reduce heat to medium and pour in the heavy cream, stirring to deglaze the pan and incorporate the browned bits.
Stir in the crumbled blue cheese, dried oregano, salt, and black pepper. Cook gently until the cheese melts and the sauce thickens slightly.
Return the steak to the skillet and add the cooked rigatoni. Stir until the pasta and steak are evenly coated in the creamy sauce.
Transfer the mixture to a greased baking dish and spread evenly.
Sprinkle shredded mozzarella cheese evenly over the top.
Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until the cheese is melted and golden.
Remove from the oven, sprinkle with chopped fresh parsley, and serve hot.

Notes

You can substitute rigatoni with penne or ziti if preferred.

For a milder sauce, replace part of the blue cheese with cream cheese or mascarpone.

Add mushrooms, spinach, or zucchini for extra vegetables and flavor.

Sprinkle parmesan cheese with the mozzarella for an extra cheesy crust.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the microwave with a splash of cream or milk to loosen the sauce.

Freeze in a sealed container for up to 2 months and thaw overnight before reheating.

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 5 g
Sodium: 900 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 120 mg