Steak & Blue Cheese Rigatoni Bake: Ultimate Comfort Delight

Enjoy the Steak & Blue Cheese Rigatoni Bake, a creamy and indulgent dish perfect for comfort food enthusiasts.

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Prep Time 20

Cook Time 30

Resting Time 5

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Rigatoni Pasta can substitute with penne or ziti

For the Meat

2 tablespoons Olive Oil use extra virgin for quality
1 pound Steak (Sirloin or Ribeye) well-marbled cuts recommended

For the Vegetables

1 medium Onion may substitute with shallots
1 medium Bell Pepper red or yellow varieties preferred
2 cloves Garlic fresh garlic is recommended

For the Sauce

1 cup Heavy Cream half-and-half may be used for a lighter alternative
4 ounces Blue Cheese alternatives include crumbled feta or gorgonzola
1 teaspoon Dried Oregano use three times the amount if fresh
to taste Salt
to taste Black Pepper freshly ground preferred

For the Topping

1 cup Mozzarella Cheese can substitute with cheddar
2 tablespoons Fresh Parsley basil may be used as a substitute

Equipment

large pot
Large skillet
Baking Dish

Method

Step-by-Step Instructions

Boil water, cook rigatoni until al dente, and drain.
Sear steak in olive oil until browned, then set aside.
Sauté onion and bell pepper in skillet until soft, then add garlic.
Deglaze skillet with heavy cream, add blue cheese and seasonings, and stir until thickened.
Combine drained rigatoni and seared steak with the sauce.
Transfer to a greased baking dish and top with mozzarella cheese.
Bake at 375°F for 15-20 minutes until cheese is melted and golden.
Garnish with fresh parsley and serve.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

For best texture, do not overcook rigatoni; it should remain al dente.

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