This Cajun Steak Tips Rigatoni Bake brings smoky, peppery steak to a rich, cheesy rigatoni comfort food with a kick. The rigatoni holds the sauce in its ridges, the steak stays tender, and the melted cheeses give you a gooey finish that feels like a hug after a long day.
Why You’ll Love This Recipe
Top reasons to make this: it’s fast to pull together, it uses common pantry and fridge staples, and it turns a simple weeknight into something your family will request again and again.
- Ready in about 30–40 minutes for busy evenings
- Uses simple ingredients you likely have on hand
- Crowd-pleasing both kids and adults love the creamy, spicy sauce
- Great for leftovers and easy to reheat
Ingredients of Cajun Steak Tips Rigatoni Bake
- 1 pound steak tips, sirloin or ribeye recommended, cut into bite-sized pieces
- 12 ounces rigatoni pasta, uncooked
- 1 tablespoon Cajun seasoning, store-bought or homemade
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup bell peppers, mixed colors, diced
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Step-by-Step Instructions of Cajun Steak Tips Rigatoni Bake
- Preheat the oven to 375°F (190°C).
- Season the steak tips with Cajun seasoning, salt, and pepper.
- Boil a large pot of salted water and cook the rigatoni until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steak tips in batches until browned but not fully cooked through, about 2–3 minutes per side. Transfer steak to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion and bell peppers until softened, about 4–5 minutes.
- Stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 3–4 minutes.
- Add the Parmesan and half the mozzarella to the sauce; stir until melted and smooth. Taste and adjust seasoning.
- Return the steak tips to the skillet and simmer 1–2 minutes to finish cooking.
- Combine the cooked rigatoni with the sauce and steak, stirring to coat evenly. Transfer everything to a baking dish.
- Sprinkle the remaining mozzarella over the top and bake 10–12 minutes until cheese is bubbly and golden.
- Garnish with chopped fresh parsley and serve hot.
Tips for Success
- Use steak cuts like sirloin or ribeye for the best tenderness and flavor.
- Slightly undercook the rigatoni before baking this prevents mushy pasta.
- Let the dish rest 5 minutes after baking so the sauce sets and is easier to serve.
Substitutions & Variations of Cajun Steak Tips Rigatoni Bake
To Make It Vegan/Gluten-Free:
- Substitute rigatoni with gluten-free pasta.
- Replace steak tips with marinated portobello slices or firm tofu.
- Use full-fat coconut cream or cashew cream instead of heavy cream and swap cheeses for vegan shredded cheese.
Variations:
- Add sliced andouille sausage for extra smoky heat.
- Stir in a can of diced tomatoes for a tangy twist.
- Swap half the heavy cream for tomato sauce and a pinch of smoked paprika for a richer, tomato-cream version.
- For a milder dish, reduce Cajun seasoning to 1/2 tablespoon and add smoked paprika for color without burning heat.
- Looking for other baked pasta inspiration? Try this baked rigatoni recipe for ideas on cheesy, oven-baked pasta techniques.
Storage Instructions of Cajun Steak Tips Rigatoni Bake
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the oven at 350°F (175°C) or in a skillet with a splash of cream or water to loosen the sauce.
Freezer: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven until hot.
Make-Ahead: Cook the pasta and steak, mix with the sauce, and refrigerate (uncooked with topping cheese on the side). Bake when ready add about 5–8 extra minutes to the baking time.
Frequently Asked Questions (FAQ) of Cajun Steak Tips Rigatoni Bake
Can I use a different pasta shape?
Yes penne, ziti, or shells work well because they hold sauce. Adjust cooking time as needed.
How spicy is this dish?
It depends on the Cajun seasoning. Start with 1 tablespoon and taste the sauce; add more if you like extra heat.
Can I prep components ahead for meal prep?
Absolutely. Chop veggies and measure spices the day before. Sear the steak and refrigerate finish the bake when you’re ready.
Final thoughts
Cajun Steak Tips Rigatoni Bake is a simple, bold weeknight winner that gives you tender steak, creamy sauce, and melty cheese in one dish. It’s great for busy families or anyone who wants a comfort meal without fuss. Try it, share how it goes, and if you liked it please leave a comment and a star rating your feedback helps others find a new favorite dinner.
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Cajun Steak Tips Rigatoni Bake
A spicy, creamy pasta bake featuring tender steak tips and a rich cheese sauce, perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 pound steak tips, sirloin or ribeye recommended, cut into bite-sized pieces
- 12 ounces rigatoni pasta, uncooked
- 1 tablespoon Cajun seasoning, store-bought or homemade
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup bell peppers, mixed colors, diced
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the steak tips with Cajun seasoning, salt, and pepper.
- Boil a large pot of salted water and cook the rigatoni until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steak tips in batches until browned but not fully cooked through, about 2–3 minutes per side. Transfer steak to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion and bell peppers until softened, about 4–5 minutes.
- Stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 3–4 minutes.
- Add the Parmesan and half the mozzarella to the sauce; stir until melted and smooth. Taste and adjust seasoning.
- Return the steak tips to the skillet and simmer 1–2 minutes to finish cooking.
- Combine the cooked rigatoni with the sauce and steak, stirring to coat evenly. Transfer everything to a baking dish.
- Sprinkle the remaining mozzarella over the top and bake 10–12 minutes until cheese is bubbly and golden.
- Garnish with chopped fresh parsley and serve hot.
Notes
Use steak cuts like sirloin or ribeye for the best tenderness and flavor. Slightly undercook the rigatoni before baking to prevent mushy pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian