Steak & Blue Cheese Rigatoni Bake
A comforting pasta bake combining rich steak and creamy blue cheese for a delightful meal.
Ingredients
Pasta and Protein
- 12 ounces rigatoni pasta
- 1 pound steak (cut into bite-sized pieces) Tender cuts like sirloin, ribeye, or filet mignon are recommended.
Sauce Ingredients
- 1 tablespoon olive oil For sautéing.
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 cup heavy cream Can substitute with low-fat milk for a lighter option.
- 1 cup beef broth
- 1 cup crumbled blue cheese Can substitute with feta or goat cheese if preferred.
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic, sautéing until fragrant and the onion is translucent.
- Add the steak pieces to the skillet. Season with salt, pepper, and thyme, then cook until browned, about 5-7 minutes.
- Pour in the beef broth and heavy cream, stirring to combine. Allow the mixture to simmer for about 5 minutes until it thickens slightly.
Mixing
- In a large mixing bowl, combine the cooked rigatoni, steak mixture, and crumbled blue cheese. Toss until the pasta is well coated.
Baking
- Transfer the mixture into a greased baking dish. Top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let it sit for a few minutes before serving.
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Notes
For best results, avoid overcooking the pasta and allow the dish to rest after baking for flavors to meld. Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage.