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Steak & Blue Cheese Rigatoni Bake

This Steak & Blue Cheese Rigatoni Bake is a rich, indulgent pasta dish with tender steak, creamy blue cheese sauce, and a golden mozzarella crust—comfort food perfection!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Blue Cheese, Comfort Food, Easy, Pasta Bake, Steak
Servings: 4 servings

Ingredients

  • 12 oz rigatoni pasta
  • 2 tbsp olive oil extra virgin
  • 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

  • Bring a large pot of salted water to a boil. Add 12 oz rigatoni pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside.
  • Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb steak pieces and sear until browned on all sides but not fully cooked through, about 3-4 minutes. Remove steak from skillet and set aside.
  • In the same skillet, add the diced onion and bell pepper. Cook until softened, about 5 minutes. Add 3 cloves minced garlic and cook for another minute until fragrant.
  • Lower the heat to medium. Pour in 1 cup heavy cream, stirring to deglaze the pan and incorporate the browned bits. Stir in 1 cup crumbled blue cheese, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook gently until the cheese melts and the sauce thickens slightly.
  • 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.
  • Transfer the mixture to a greased baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly on top.
  • 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.
  • Remove from oven and sprinkle with 1/4 cup chopped fresh parsley for a pop of color and freshness. Serve hot and enjoy!

Equipment

  • Large Pot
  • Large Skillet
  • Baking Dish
  • Mixing spoon
  • Cheese grater

Notes

  • 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.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered to prevent drying.