Cajun Steak Rigatoni Parmesan Bake
A delightful blend of Cajun spices, tender steak, and creamy Parmesan sauce, baked to perfection.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb ribeye steak, cubed Use tender cuts for best texture.
- 12 oz rigatoni pasta Feel free to substitute with penne if preferred.
- 1 cup heavy cream Can use half-and-half for a lighter version.
- 1 cup shredded Parmesan cheese Grate fresh for enhanced flavor.
- 2 tsp Cajun seasoning Adjust spice level to your liking.
- 0.5 tsp black pepper
- 1 tbsp olive oil For sautéing the steak.
- 1 cup chopped bell peppers Mix of colors adds visual appeal.
- 1 cup chopped onion
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Boil a pot of salted water and cook the rigatoni until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and bell peppers until softened.
- Add the cubed steak to the skillet, sprinkle with Cajun seasoning and black pepper, cooking until browned.
- Stir in the heavy cream and half of the Parmesan cheese, mixing until combined and heated through.
- Gently fold in the cooked rigatoni, ensuring pasta is coated with the sauce.
- Transfer the mixture to a baking dish and top with the remaining Parmesan cheese.
- Bake in the preheated oven for 15-20 minutes, until bubbly and golden brown on top.
Notes
For an extra kick, add some chopped jalapeños to the mix. Serve with a side of garlic bread.