Steak & Blue Cheese Rigatoni Bake presents a refined twist on pasta-bake comfort: tender, seared steak folded into a creamy blue-cheese sauce, tossed with al dente rigatoni, then gratinated until golden and bubbling. The dish balances savory, tangy blue cheese with meat-forward richness and a crisp, toasted topping for texture contrast. For a complementary contrast of sweet and savory flavors in another setting, see this elegant Blueberry Cottage Cheese Breakfast Bake.

Why Make This Recipe

Effortless Yet Elegant: One-pan sear, a simple sauce, and an oven finish create a polished dish with minimal fuss.
Minimal Ingredients: High-impact flavors come from few, premium components — good steak and quality blue cheese.
Impressive Flavor: The tang of blue cheese and the caramelized steak juices elevate ordinary baked pasta into a restaurant-quality course.

What lifts this bake above ordinary versions is the deliberate layering: the steak is seared for Maillard complexity, the sauce is silked with cream and a touch of Dijon, and the oven finish introduces a crunchy, nutty contrast that keeps each bite interesting.

Ingredients

Base

12 oz (340 g) rigatoni — cook to very firm al dente.
12–14 oz (340–400 g) steak (sirloin or ribeye), trimmed and sliced thinly across the grain.
2 tbsp olive oil — for searing.

Sauce

3 tbsp unsalted butter, room temperature.
1 small shallot, minced.
2 large garlic cloves, finely minced.
1 cup (240 ml) heavy cream.
1/2 cup (120 ml) whole milk.
5 oz (140 g) crumbled blue cheese, room temperature for easier melting.
1 tsp Dijon mustard.
1 tsp Worcestershire sauce.
Salt and freshly ground black pepper, to taste.

Topping

1/2 cup (50 g) grated Parmesan or Pecorino.
3/4 cup panko breadcrumbs, lightly toasted.
2 tbsp unsalted butter, melted (for breadcrumbs).
Fresh parsley, finely chopped — for garnish.

Precision notes: cook pasta slightly under al dente (about 1–2 minutes less than package). Let blue cheese come to room temperature so it melts smoothly. Fresh herbs finely chopped. Room temperature butter ensures even emulsification.

How to Make Steak & Blue Cheese Rigatoni Bake

Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a rolling boil. Cook rigatoni until very firm al dente; drain, reserving 1 cup pasta water. Tip: undercooking slightly prevents a mushy bake.
Season steak with salt and pepper. Heat a heavy skillet over medium-high heat with 2 tbsp olive oil until shimmering. Sear steak slices in batches until deeply browned but still medium-rare in the center (about 1–2 minutes per side, depending on thickness). Transfer to a board to rest; keep pan juices. Mini-tip: a hot pan gives the best crust — do not crowd the meat.
Reduce heat to medium. Add 3 tbsp butter to the skillet; sauté shallot until translucent and fragrant (about 1–2 minutes), then add garlic and cook 30 seconds. Deglaze the pan with a splash of the reserved pasta water to capture browned bits — this is concentrated flavor.
Stir in heavy cream and milk; bring to a gentle simmer. Add Dijon and Worcestershire, then crumble in blue cheese in batches, stirring until the sauce is smooth and coats the back of a spoon. Look for a silky, slightly thickened consistency. Adjust seasoning with salt and pepper.
Slice rested steak thinly across the grain. Fold drained rigatoni and steak slices into the sauce, adding a few tablespoons of reserved pasta water if needed to loosen. The pasta should be glossy and well coated, not soupy.
Transfer the mixture to a lightly buttered shallow baking dish. Mix panko with melted butter and Parmesan; scatter evenly over the pasta. For an extra nutty note, toss a few more cheese crumbles atop.
Bake at 425°F (220°C) until the topping is golden and the edges bubble, about 12–15 minutes. For a deeper crust, finish under the broiler 1–2 minutes—watch closely. Sensory cue: the top should be crisp and golden, the sauce bubbling at the sides.
Remove, rest 5 minutes, and sprinkle with finely chopped parsley before serving.

Mini-tips: use reserved pasta water to adjust sauce texture; deglaze to capture fond; rest steak to maintain juices.

How to Serve Steak & Blue Cheese Rigatoni Bake

Plate in shallow bowls for a refined presentation: spoon a portion toward the center, showcasing ribbons of steak and a bronzed breadcrumb crown. Garnish with a small sprig of parsley and a light grind of black pepper. Serve with a simple baby-arugula salad dressed in lemon and olive oil to cut the richness, and for another elegant contrast of flavor and texture consider pairing the plate with this Blueberry Cottage Cheese Breakfast Bake as a bright, sweet course for a multi-course gathering.

How to Store Steak & Blue Cheese Rigatoni Bake

Cool the casserole to room temperature within two hours. Store in an airtight container or cover the dish tightly with foil in the refrigerator for up to 3 days. To preserve texture, reheat in a 350°F (175°C) oven until warmed through (15–20 minutes); this revives the topping better than the microwave. If frozen, wrap tightly and freeze up to 2 months; thaw overnight in the fridge and reheat covered, then uncover to re-crisp the topping.

Tips to Make Steak & Blue Cheese Rigatoni Bake

Choose a flavorful steak with some marbling; it adds richness when thinly sliced.
Let blue cheese come to room temperature so it melts into a velvety sauce rather than breaking.
Toast the panko lightly before topping for deeper nutty flavor and a crisper finish.
Use reserved pasta water incrementally to achieve a glossy, clingy sauce — aim for saucy, not soupy.

Variation (if any)

Swap steak for thinly sliced roasted short ribs for an even more luxurious, fork-tender finish.
Add roasted broccoli or caramelized shallots for color and vegetal contrast.
Substitute gorgonzola dolce for a milder, creamier blue-cheese note.
For an herb-forward twist, fold in chopped chives or tarragon at the end.

FAQs

Can I use a different pasta shape?

Yes. Rigatoni holds the sauce well, but penne, ziti, or casarecce are excellent alternatives that capture sauce in their tubes and ridges.

How do I prevent the steak from becoming tough?

Sear steak quickly over high heat and avoid overcooking; aim for medium-rare before slicing thin. Rest the meat 5 minutes to let juices redistribute.

Is this recipe freezer-friendly?

Yes. Freeze the fully cooled bake in a tightly wrapped container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Conclusion

This Steak & Blue Cheese Rigatoni Bake is a study in contrasts: the savory depth of seared steak, the tang and creaminess of blue cheese, and the crunch of a golden breadcrumb topping create a composed, elegant dish that’s surprisingly straightforward to execute. It suits a intimate dinner or a polished family meal, yet reads like a restaurant course. If you enjoyed assembling the layers of flavor, consider exploring related ideas and techniques in this seasonal recipe collection at Steak & Blue Cheese Pasta with Roasted Broccoli – Port and Fin. Share your plating photos and thoughts in the comments — how would you make this dish your own?