Description
An elegant pasta bake featuring seared steak, creamy blue cheese sauce, and crispy topping, delivering a refined twist on comfort food.
Ingredients
Scale
- 12 oz (340 g) rigatoni
- 12–14 oz (340–400 g) steak (sirloin or ribeye), trimmed and sliced thinly
- 2 tbsp olive oil
- 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
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 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
Instructions
- Preheat the oven to 425°F (220°C) and bring a large pot of salted water to a boil. Cook rigatoni until very firm al dente; drain.
- Season steak with salt and pepper. Heat a skillet over medium-high heat with olive oil and sear steak slices until browned but medium-rare. Transfer to a board to rest.
- In the same skillet, reduce heat to medium, add butter, and sauté shallot until translucent. Add garlic and cook briefly.
- Deglaze the pan with reserved pasta water, then stir in heavy cream, milk, Dijon mustard, Worcestershire sauce, and blue cheese until smooth.
- Slice rested steak and fold with rigatoni into the sauce, adding more pasta water if needed for consistency.
- Transfer the mixture to a baking dish, mix panko with melted butter and Parmesan, and scatter over the top.
- Bake until the topping is golden and bubbling, about 12–15 minutes. Broil for an extra crisp if desired.
- Let rest for 5 minutes before garnishing with parsley and serving.
Notes
Use reserved pasta water to adjust sauce texture. Let blue cheese come to room temperature for easier melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg