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.
