Steak and Blue Cheese Rigatoni Bake
A comforting and luxurious baked pasta dish featuring tender steak, bold blue cheese, and hearty rigatoni, perfect for family dinners or gatherings.
Ingredients
Pasta and Sauce
- 12 ounces rigatoni pasta Cook according to package instructions.
- 1 pound steak, cut into bite-sized pieces Use sirloin or ribeye for best results.
- 1 tablespoon olive oil For sautéing.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup heavy cream For sauce richness.
- 1 cup blue cheese, crumbled Adjust according to taste.
- 1 cup mozzarella cheese, shredded For topping.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- as needed Fresh parsley for garnish (optional) Provides a fresh touch.
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.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the steak pieces to the skillet, seasoning with salt, pepper, thyme, and oregano. Cook until the steak is browned and cooked to your desired level of doneness, around 5-7 minutes.
- Mix in the diced tomatoes and heavy cream. Allow the mixture to simmer for about 5 minutes.
- Add the cooked rigatoni to the skillet, gently stirring until the pasta is coated with the sauce. Then, fold in the crumbled blue cheese until melted and combined.
- Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven, let it cool slightly, and garnish with freshly chopped parsley before serving.
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Notes
Serve with a fresh side salad or warm, crusty bread. Add extra blue cheese for flavor or red pepper flakes for heat.