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Steak & Blue Cheese Rigatoni Bake

Savory Steak & Blue Cheese Rigatoni Bake for Cozy Nights

Enjoy a comforting Steak & Blue Cheese Rigatoni Bake that combines rich flavors in a creamy sauce, perfect for dinner gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Pasta can use gluten-free pasta as a substitute
For the Protein
  • 1 lb Steak (Sirloin or Ribeye) can substitute with chicken for a lighter option
For the Vegetables
  • 1 medium Onion yellow or red onions work well
  • 1 medium Bell Pepper can substitute with zucchini or mushrooms
  • 3 cloves Garlic or garlic powder can be used
For the Sauce
  • 2 tbsp Olive Oil extra virgin recommended
  • 1 cup Heavy Cream can use half-and-half or yogurt mixture
  • 4 oz Blue Cheese or feta cheese as a milder alternative
  • 1 tsp Dried Oregano or Italian seasoning can be used
For the Topping
  • 1 cup Mozzarella Cheese can use provolone or gouda
For the Garnish
  • 2 tbsp Fresh Parsley or basil or chives can be used

Equipment

  • Large pot
  • large skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Cook the rigatoni in boiling salted water for 10-12 minutes until al dente, then drain and set aside.
  2. Sear steak pieces in a skillet with olive oil over medium-high heat for 3-4 minutes until caramelized, then remove and set aside.
  3. Sauté diced onion and bell pepper in the same skillet for 5 minutes until softened, then add minced garlic and cook for 1 more minute.
  4. Pour in heavy cream to deglaze the skillet, adding blue cheese, oregano, salt, and pepper, stirring until the cheese melts.
  5. Return cooked steak and rigatoni to the skillet, toss to combine, and transfer to a greased baking dish.
  6. Top with mozzarella cheese and bake at 375°F (190°C) for 15-20 minutes until cheese is bubbling and golden.
  7. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze assembled rigatoni bake (without cheese) for up to 2 months.

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