Hey y'all! If you love bold flavors and crave ultra-comforting pasta bakes, this Steak & Blue Cheese Rigatoni Bake will knock your socks off. Juicy steak, creamy blue cheese, and perfectly baked rigatoni come together for a bubbling, savory dish that's equally suited for a family dinner or an impressive weekend get-together. It's pure comfort in a casserole dish—let's get cooking!
Why You'll Love This
- Rich & Creamy: Luxurious blue cheese sauce coats every bite with tangy, luscious goodness.
- Hearty & Satisfying: Tender steak and al dente rigatoni make this a true main course meal.
- Easy to Make Ahead: Assemble it in advance and just bake when you're ready to eat.
- Crowd Pleaser: The flavors are bold enough to impress, but familiar enough for everyone to dig in.
- Perfect Leftovers: This bake tastes even better reheated the next day!
Ingredients
- 1 pound (450g) rigatoni pasta
- 1 pound (450g) steak (sirloin or ribeye), sliced into bite-sized strips
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (or beef broth)
- 1 cup heavy cream
- 1 cup crumbled blue cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- 2 teaspoons fresh thyme leaves, plus more for garnish
- ½ teaspoon crushed red pepper (optional)
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley, for serving
Directions
Prep the Pasta
- Preheat oven to 375°F (190°C). Generously grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook rigatoni for 2 minutes less than package instructions (about 8-9 minutes), until just shy of al dente. Drain and set aside.
Cook the Steak
- Pat steak strips dry, season with 1 teaspoon kosher salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak strips for 2-3 minutes per side, just until browned. Remove from pan and set aside.
Make the Blue Cheese Sauce
- Add remaining 1 tablespoon olive oil to the skillet, then sauté onion until soft (4-5 minutes). Add garlic and cook for 1 minute more.
- Pour in white wine and simmer until reduced by half (about 2 minutes).
- Stir in heavy cream, blue cheese, Parmesan, thyme, and remaining 1 teaspoon kosher salt. Reduce heat to low and cook until cheese has melted into a creamy sauce, about 3-4 minutes. Stir in crushed red pepper if using. Remove from heat.
Assemble the Bake
- In a large mixing bowl, toss the cooked rigatoni with the blue cheese sauce and steak strips.
- Spread half the pasta mixture into the prepared dish. Sprinkle half the mozzarella on top. Add the remaining pasta, then top with remaining mozzarella and extra Parmesan as desired.
Bake
- Bake uncovered for 20-25 minutes, or until bubbling and golden on top.
- Let rest 5 minutes. Garnish with parsley and extra thyme before serving.
Notes
- Use a good quality steak for best texture—sirloin or ribeye work beautifully.
- Don’t overcook the rigatoni, as it will finish cooking in the oven.
- If you prefer a less pungent flavor, swap some of the blue cheese for cream cheese.
Variations
- Mushroom & Blue Cheese: Add 2 cups sautéed mushrooms for extra umami goodness.
- Spinach Boost: Stir in 2 cups baby spinach with the pasta before baking.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne to the sauce for heat.
Required Equipment
- Large pot (for pasta)
- Large skillet
- Mixing bowl
- 9x13-inch baking dish
- Measuring cups and spoons
- Sharp knife and cutting board
Storage Instructions
- Cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a 350°F (175°C) oven, covered, for 15-20 minutes or until hot.
- Bake from frozen: Thaw overnight, then reheat as above.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad and crusty garlic bread for a hearty meal.
- Pair with a bold red wine like Cabernet Sauvignon or Merlot.
- Finish with a simple citrusy dessert to balance the richness.
Pro Tips
- Let the steak come to room temperature before cooking for best sear and tenderness.
- Reserve a little pasta water—add a splash if the sauce seems too thick before baking.
- Bake uncovered for a bubbly, golden brown top for maximum flavor and texture.
FAQ
- Can I make this recipe ahead of time?
- Yes! Assemble the bake up to 24 hours in advance, refrigerate covered, and bake as directed when ready to serve.
- What kind of steak works best?
- Sirloin and ribeye are both excellent for flavor and tenderness—avoid cuts that are too lean or tough.
- Can I substitute a different cheese?
- Absolutely—try gorgonzola for milder blue cheese notes, or even goat cheese for a tangy twist.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Ingredients
- 1 pound (450g) rigatoni pasta
- 1 pound (450g) steak (sirloin or ribeye), sliced into bite-sized strips
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (or beef broth)
- 1 cup heavy cream
- 1 cup crumbled blue cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- 2 teaspoons fresh thyme leaves, plus more for garnish
- ½ teaspoon crushed red pepper (optional)
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley, for serving
Instructions
-
1Preheat oven to 375°F (190°C). Generously grease a 9x13-inch baking dish.
-
2Bring a large pot of salted water to a boil. Cook rigatoni for 2 minutes less than package instructions (about 8-9 minutes), until just shy of al dente. Drain and set aside.
-
3Pat steak strips dry, season with 1 teaspoon kosher salt and black pepper.
-
4Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak strips for 2-3 minutes per side, just until browned. Remove from pan and set aside.
-
5Add remaining 1 tablespoon olive oil to the skillet, then sauté onion until soft (4-5 minutes). Add garlic and cook for 1 minute more.
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6Pour in white wine and simmer until reduced by half (about 2 minutes).
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7Stir in heavy cream, blue cheese, Parmesan, thyme, and remaining 1 teaspoon kosher salt. Reduce heat to low and cook until cheese has melted into a creamy sauce, about 3-4 minutes. Stir in crushed red pepper if using. Remove from heat.
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8In a large mixing bowl, toss the cooked rigatoni with the blue cheese sauce and steak strips.
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9Spread half the pasta mixture into the prepared dish. Sprinkle half the mozzarella on top. Add the remaining pasta, then top with remaining mozzarella and extra Parmesan as desired.
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10Bake uncovered for 20-25 minutes, or until bubbling and golden on top.
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11Let rest 5 minutes. Garnish with parsley and extra thyme before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
720 caloriescal
Protein:
38gg
Fat:
36gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
62gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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