Introduction

This Steak & Blue Cheese Rigatoni Bake is a rich and comforting dish that combines tender seared steak with a creamy blue cheese sauce baked to golden perfection. It’s a flavorful twist on classic pasta bakes, perfect for impressing family or friends with ease.

This close-up image shows a creamy pasta dish in a white bowl set on a white marbled surface. The dish has three main layers: rigatoni pasta tubes that are light yellow and smooth, scattered evenly throughout; chunks of browned cooked beef with a slightly crispy texture on top; and a creamy white sauce that coats the pasta and beef, with some melted cheese bubbling and browned in small spots. Small pieces of red bell pepper and green parsley leaves are sprinkled on top, adding color contrast. The scene is bright and focuses on the rich texture and colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz rigatoni pasta
2 tbsp extra virgin olive oil
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
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

Step 1: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions, about 10-12 minutes. Drain and set aside.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the 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.
Step 3: In the same skillet, add the diced onion and bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Lower the heat to medium and pour in the heavy cream, stirring 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.
Step 5: Return the steak 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.
Step 6: Transfer the mixture to a greased baking dish and sprinkle the shredded mozzarella cheese evenly on top.
Step 7: Preheat your oven to 375°F (190°C). Bake the rigatoni bake for 15-20 minutes, or until the cheese is melted and golden brown.
Step 8: Remove from the oven and sprinkle with chopped fresh parsley. Serve hot and enjoy!

Tips & Variations

Use a well-marbled steak and let it rest after searing to retain juices and tenderness.
For a lighter sauce, substitute half-and-half or milk mixed with Greek yogurt for the heavy cream.
Try adding mushrooms or spinach for extra vegetables and flavor.
If blue cheese is too strong for you, substitute with feta or goat cheese for a milder tang.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the dish to prevent drying out and warm until heated through.

How to Serve

The image shows a close-up of a creamy rigatoni pasta dish in a white pan, featuring three distinct layers. The bottom layer has rigatoni pasta cooked to a soft golden-yellow color, mixed with a white creamy sauce. The middle layer contains tender, browned beef chunks scattered evenly, along with small bits of orange carrot. The top layer has melted cheese with a slightly browned texture, sprinkled with green parsley pieces for freshness. The whole dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta like penne, ziti, or shells work well in this recipe and will hold the sauce nicely.

How do I know when the steak is cooked properly?

Since the steak will finish cooking in the oven, sear it until browned but still slightly underdone in the center to keep it juicy after baking.