If you’re searching for a meal that’s bold, comforting, and downright irresistible, let this Cajun Steak Cheesy Rigatoni Parmesan sweep you off your feet. Imagine perfectly seasoned steak strips nestled in a velvety blanket of cheese sauce, spiraled through tender rigatoni, and bubbling under a golden crust of Parmesan. Each bite hits you with smoky Cajun heat, meaty richness, and cheesy bliss. Trust me, you’re about to add this showstopper to your favorites list!
Ingredients You’ll Need
The best part about Cajun Steak Cheesy Rigatoni Parmesan is that it only takes a handful of kitchen staples to transform into something spectacular. Every ingredient brings a burst of flavor, vibrant color, or crave-worthy texture, making this dish far more than the sum of its parts.
- Ribeye steak: Marbled and juicy, this cut packs big flavor and stays deliciously tender after cooking.
- Cajun seasoning: Adds that smoky, spicy kick that makes this dish sing—use homemade or store-bought.
- Rigatoni pasta: Its tubes soak up sauce beautifully, giving you saucy bites every single time.
- Butter: Helps sear the steak and adds richness to the cheese sauce.
- Garlic: A couple of minced cloves infuse the sauce with irresistible aroma and depth.
- All-purpose flour: Thickens the cheese sauce without making it heavy.
- Milk: The base for a creamy, cohesive sauce—whole milk works best for that lush texture.
- Shredded mozzarella: Melts to dreamy smoothness and gives the sauce its stretchy, cheesy charm.
- Grated Parmesan cheese: A double dose: in the sauce for saltiness, and on top for that savory golden crust.
- Parsley: Chopped fresh, it brightens the whole plate and adds welcome color.
- Olive oil: Keeps things from sticking and helps sear steak to perfection.
- Salt and black pepper: Essential to balance and enhance every bite’s flavors.
How to Make Cajun Steak Cheesy Rigatoni Parmesan
Step 1: Cook the Rigatoni
Bring a big pot of salted water to a boil—think of this as giving your pasta the best start possible. Drop in the rigatoni and cook until just al dente, since it’ll finish cooking in the oven. Drain and set aside, tossing with a splash of olive oil to stop sticking.
Step 2: Sear the Steak
Pat your ribeye strips dry, then season them generously with Cajun spice, salt, and pepper. Heat olive oil and a bit of butter in a heavy skillet until shimmering, and quickly sear the steak strips until just browned, about 2 minutes per side. Transfer them to a plate so they stay juicy.
Step 3: Prepare the Cheesy Sauce
Lower the heat and add more butter to your skillet, followed by the minced garlic. Once it’s fragrant, sprinkle over the flour and let it cook for about a minute. Slowly whisk in milk to avoid lumps, then stir in the mozzarella and half the Parmesan, letting them melt into a creamy sauce that you’ll want to eat by the spoonful.
Step 4: Combine Everything
Add the cooked rigatoni and seared steak back to the pan, tossing gently to coat every piece in that luscious cheesy sauce. Make sure everything is evenly distributed and ready for its cheesy encore.
Step 5: Bake Until Golden
Pour the mixture into a buttered baking dish, sprinkle the remaining Parmesan over the top, and slide it into a hot oven. Bake until bubbling and gloriously golden on top—about 15-20 minutes. Let it rest for a few minutes so the flavors meld and the cheese sets.
How to Serve Cajun Steak Cheesy Rigatoni Parmesan
Garnishes
A generous handful of chopped fresh parsley instantly brightens your Cajun Steak Cheesy Rigatoni Parmesan, adding freshness and a pop of green. For an extra hit of Cajun magic, dust another pinch of Cajun seasoning over the top just before serving.
Side Dishes
Pair this hearty dish with a simple, crisp green salad dressed in zippy vinaigrette to cut through the rich cheese sauce. Warm garlic bread or a rustic baguette is always a win, perfect for sopping up every last drop of that heavenly sauce.
Creative Ways to Present
Try spooning individual portions into oven-safe ramekins for a dinner party, or pile sky-high in a pretty baking dish for some family-style drama. Sprinkling with extra Parmesan tableside always gets oohs and aahs—or add a few cherry tomato halves before baking for color and a sweet-tart twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer them to an airtight container and refrigerate for up to 3 days. The sauce stays creamy, and the flavors deepen, making this Cajun Steak Cheesy Rigatoni Parmesan just as delectable the next day.
Freezing
You can freeze this dish either before baking or after, making it perfect for meal prep or busy weeknights. Just wrap well in foil and transfer to an airtight container; it keeps beautifully in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
To regain that just-baked glory, reheat leftovers in a 350°F oven, covered, until hot and bubbling—about 20 minutes. For a speedier solo serving, the microwave works too, but add a splash of milk first to maintain that creamy sauce.
FAQs
Can I use another type of steak?
Absolutely! While ribeye is extra juicy and flavorful, sirloin or strip steak work well too. Just slice thinly and avoid overcooking for the best texture.
Is there a way to make this spicier or milder?
Easily! Amp up the Cajun seasoning or add a pinch of cayenne for more heat. To make it milder, use less Cajun spice or choose a mild blend, and balance with extra cheese.
Can I make Cajun Steak Cheesy Rigatoni Parmesan gluten-free?
Yes, use your favorite gluten-free pasta and substitute a gluten-free all-purpose flour blend for the sauce. Make sure your Cajun seasoning is gluten-free as well.
What other cheeses can I use?
Feel free to mix in sharp cheddar for bite, provolone for extra meltiness, or a bit of smoked gouda for flavor depth. Just keep the total cheese amount roughly the same.
Can I add vegetables to this dish?
Absolutely! Sautéed bell peppers, spinach, or mushrooms make delicious additions. Just stir them into the sauce with the steak and pasta before baking.
Final Thoughts
Go ahead and treat yourself—this Cajun Steak Cheesy Rigatoni Parmesan is pure comfort with a spicy, cheesy twist. I hope your kitchen fills with laughter and the aroma of Cajun spices next time you make it. Tuck in and savor every delicious, gooey forkful!
Print
Cajun Steak Cheesy Rigatoni Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baked
- Cuisine: Cajun
- Diet: Gluten Free
Description
Perfectly seasoned steak strips meet cheesy rigatoni in this comforting Cajun-inspired baked pasta dish with a golden Parmesan crust.
Ingredients
- 1 lb ribeye steak, sliced into strips
- 2 tbsp Cajun seasoning
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Cook rigatoni in salted boiling water until al dente. Drain and toss with a bit of olive oil to prevent sticking.
- Season steak strips with Cajun seasoning, salt, and pepper. In a skillet, heat olive oil and 1 tbsp butter. Sear steak for 2 minutes per side until browned. Remove and set aside.
- Lower heat and add remaining butter and garlic. Sauté until fragrant, then add flour and stir for 1 minute.
- Gradually whisk in milk and cook until slightly thickened. Stir in mozzarella and half the Parmesan until melted and smooth.
- Return steak and rigatoni to the pan. Toss until evenly coated in the sauce.
- Transfer mixture to a greased baking dish. Sprinkle with remaining Parmesan and bake for 15–20 minutes until golden and bubbling.
- Let rest for a few minutes. Garnish with chopped parsley and serve hot.
Notes
- You can substitute sirloin or strip steak for ribeye.
- Use gluten-free pasta and flour to make this dish gluten-free.
- Add sautéed vegetables like spinach, mushrooms, or bell peppers for variety.
- To spice it up, add a dash of cayenne or extra Cajun seasoning before baking.
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