Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 pound sirloin steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup blue cheese, crumbled
- 1 cup heavy cream
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, then drain and set aside.
- Step 2: In a large skillet, heat the olive oil over medium-high heat. Season the steak pieces with salt and pepper, then add them to the skillet. Sear the steak for about 3-4 minutes until browned on all sides but still tender.
- Step 3: In a mixing bowl, combine the cooked rigatoni, seared steak, heavy cream, marinara sauce, garlic powder, and half of the crumbled blue cheese. Stir until everything is well mixed.
- Step 4: Transfer the mixture into a greased baking dish. Sprinkle the remaining blue cheese evenly on top.
- Step 5: Bake in the preheated oven for about 25-30 minutes or until the top is golden and bubbly. Remove from oven and let it cool for a few minutes before serving. Enjoy!
Notes
- For optimal storage, let the rigatoni bake cool completely before transferring it to an airtight container, where it can be kept in the refrigerator for up to three days.
- To reheat, simply cover the dish with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes, or until heated through to maintain the creamy texture.
- For a delightful serving suggestion, pair your Steak & Blue Cheese Rigatoni Bake with a fresh arugula salad tossed in a light vinaigrette to balance the richness of the dish.
- A chef's tip: for added depth of flavor, consider marinating the steak in a splash of balsamic vinegar or Worcestershire sauce for an hour before cooking; this will enhance both tenderness and taste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Protein: 4g