Description
A rich and creamy pasta bake featuring tender rigatoni, juicy steak, and a tangy blue cheese sauce, perfect for cozy dinners or celebrations.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound steak (sirloin or ribeye)
- 1 cup blue cheese, crumbled
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnishing)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until soft and fragrant, about 4-5 minutes.
- Add steak pieces to the skillet. Season with salt and pepper and cook until browned, about 5-7 minutes.
- Pour in heavy cream and beef broth, stirring to combine. Add crumbled blue cheese, mixing until melted.
- Combine cooked rigatoni with the sauce, tossing gently to coat.
- Transfer the mixture to a baking dish, spread it evenly, and sprinkle the mozzarella cheese on top.
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving.
Notes
Make ahead by prepping the dish up to the baking step and refrigerate. It can also be reheated in the oven for the best quality.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg