Ingredients
Scale
- 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