Description
A rich and indulgent pasta bake featuring tender steak, a creamy blue cheese sauce, and a golden melted mozzarella topping—perfect comfort food.
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp extra virgin olive oil
- 1 lb steak, cut into bite-sized pieces (sirloin or ribeye)
- 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
Instructions
1. Bring a large pot of salted water to a boil and cook rigatoni until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat and sear steak pieces until browned but not fully cooked. Remove and set aside.
3. In the same skillet, cook onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute.
4. Reduce heat to medium and stir in heavy cream, scraping up browned bits. Add blue cheese, oregano, salt, and pepper, stirring until melted and slightly thickened.
5. Return steak to the skillet and add cooked rigatoni. Toss to coat evenly in the sauce.
6. Transfer mixture to a greased baking dish and top with shredded mozzarella.
7. Bake at 375°F (190°C) for 15 to 20 minutes until cheese is melted and golden.
8. Remove from oven, sprinkle with fresh parsley, and serve hot.
Notes
Use well-marbled steak and allow it to rest after searing for best tenderness.
For a lighter version, substitute heavy cream with half-and-half or a mix of milk and Greek yogurt.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 3g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg