Steak & Blue Cheese Rigatoni Bake Recipe
This Steak & Blue Cheese Rigatoni Bake combines tender pieces of seared steak with a creamy blue cheese sauce, tender rigatoni pasta, and a melty mozzarella topping baked to golden perfection. Aromatic onions, bell peppers, and garlic add savory depth, while fresh parsley garnishes add a bright finish. This hearty pasta bake makes a delicious and comforting meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Steak and Vegetables
- 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)
Sauces and Seasonings
- 2 tbsp extra virgin olive oil
- 1 cup heavy cream
- 1 cup blue cheese (crumbled)
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
Cheese and Garnish
- 1 cup mozzarella cheese (shredded)
- 0.25 cup fresh parsley (chopped)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes depending on package instructions. Drain the pasta and set it aside for later.
- Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces and sear until browned on all sides but not fully cooked through, about 3-4 minutes. Remove the steak from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add the diced onion and bell pepper. Cook until softened, approximately 5 minutes. Then add the minced garlic and sauté for another minute until fragrant.
- Make the Sauce: Lower the heat to medium and pour in the heavy cream, stirring well 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.
- Combine Steak and Pasta: Return the seared steak pieces to the skillet with the sauce, then add the cooked rigatoni. Stir gently to coat the pasta and steak evenly with the creamy blue cheese sauce.
- Prepare for Baking: Transfer the entire mixture into a greased baking dish. Evenly sprinkle shredded mozzarella cheese on top for a cheesy crust.
- Bake: Preheat the oven to 375°F (190°C). Bake the rigatoni bake for 15-20 minutes until the cheese is melted and golden brown on top.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley for color and freshness. Serve hot and enjoy your delicious steak and blue cheese rigatoni bake.
Notes
- Use sirloin or ribeye steak for the best tenderness and flavor.
- Be careful not to overcook the steak when searing, as it will finish cooking in the sauce.
- You can substitute blue cheese with gorgonzola for a milder flavor.
- If you prefer a less rich sauce, reduce the heavy cream to 3/4 cup and add a splash of milk.
- For a vegetarian version, omit steak and add mushrooms or roasted vegetables instead.
- Make sure to grease the baking dish well to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: steak rigatoni bake, blue cheese pasta bake, creamy steak pasta, baked rigatoni with cheese, easy pasta bake dinner, comfort food pasta
