Dinner

Steak & Blue Cheese Rigatoni Bake Recipe

Bylina moretti February 25, 2026February 25, 2026

Introduction

This Steak & Blue Cheese Rigatoni Bake is a rich and satisfying dish that combines tender steak with creamy blue cheese sauce and comforting pasta. Perfect for a cozy dinner, it offers bold flavors and a golden, cheesy topping that’s sure to impress.

A close-up view of a creamy baked pasta dish in a white bowl, showing one layer of tube-shaped rigatoni pasta with a light yellow color and slightly browned spots. Mixed in are chunks of brown grilled steak, small pieces of orange carrots, and melted white cheese evenly covering everything. There are small bits of bluish cheese scattered on top and fresh green parsley leaves sprinkled across the dish, adding a touch of color. The texture looks rich and creamy with a slight crisp on the pasta and a smooth, cheesy sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz rigatoni pasta
2 tbsp extra virgin olive oil
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 crumbled blue cheese
1 tsp dried oregano
1 tsp salt
0.5 tsp black pepper
1 cup shredded mozzarella cheese
0.25 cup fresh parsley, chopped

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add steak pieces and sear until browned on all sides but not fully cooked through, about 3-4 minutes. Remove steak from the skillet and set aside.
Step 3: In the same skillet, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Step 4: Lower heat to medium. Pour in heavy cream, stirring to deglaze the pan and incorporate the browned bits. Stir in crumbled blue cheese, dried oregano, salt, and black pepper. Cook gently until the cheese melts and the sauce thickens slightly.
Step 5: Return the steak to the skillet with the sauce. Add the cooked rigatoni and stir gently to coat everything evenly with the creamy blue cheese sauce.
Step 6: Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
Step 7: Preheat the oven to 375°F (190°C). Bake the rigatoni bake for 15-20 minutes, until the cheese is melted and golden brown.
Step 8: Remove from oven and sprinkle with chopped fresh parsley. Serve hot and enjoy!

Tips & Variations

For a milder flavor, substitute feta cheese for the blue cheese.
Use leftover cooked steak to save time on searing.
Add sautéed mushrooms or spinach for extra veggies.
For a creamier sauce, stir in a little grated Parmesan before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) or microwave until warmed through. Add a splash of cream or milk when reheating to maintain a creamy texture.

How to Serve

A close-up of a pan filled with rigatoni pasta layered with creamy white cheese sauce at the bottom, topped with browned, textured chunks of beef with slight grill marks scattered evenly. Small pieces of bright orange carrot and crumbles of blue cheese are mixed throughout, along with green parsley leaves sprinkled on top for color contrast. The rigatoni pasta is pale yellow with ridges and appears coated with melted cheese. The pan is black and set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like penne, ziti, or shells works well as they hold the sauce and bake nicely.

Is it possible to make this dish ahead of time?

Absolutely. Assemble the dish up to step 6, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.