Description
A soul-warming pasta bake loaded with tender steak tips, rigatoni, and a rich, garlicky cream sauce. A surefire hit for family dinners or cozy gatherings.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound sirloin steak, cut into bite-sized pieces
- 4 garlic cloves, minced
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, optional for garnish
Instructions
- Cook rigatoni in salted boiling water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add steak, season with salt, pepper, and oregano, and sear for 4-5 minutes until browned but not fully cooked. Set steak aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant, taking care not to burn it.
- Add beef broth and heavy cream, stir, and bring to a simmer. Return steak to skillet and cook for 3-4 minutes until fully cooked.
- Stir in cooked rigatoni and half of the mozzarella cheese, mixing until well combined and coated in sauce.
- Transfer to a baking dish, top with remaining mozzarella, and bake at 350°F for 15 minutes or until cheese is melted and golden.
- Garnish with fresh parsley if desired, and serve warm.
Notes
Swap sirloin with ribeye or tenderloin for a richer twist. Leftover steak works great too. Prep the sauce ahead to simplify mealtime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg
Keywords: rigatoni, steak, garlic, pasta bake, cheesy pasta