Description
A creamy, cheesy pasta bake featuring Cajun-spiced steak, rigatoni, and a golden Parmesan crust. This easy dinner recipe blends Italian comfort with a Louisiana twist for a bold, hearty meal.
Ingredients
Scale
- 12 oz ribeye or sirloin steak, cut into bite-sized strips
- 1 1/2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 14 oz rigatoni pasta
- 4 quarts water
- 1 tablespoon kosher salt (for pasta water)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 2 cups whole milk
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese (divided)
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- Extra Parmesan, for serving
Instructions
- Slice steak into bite-sized strips and pat dry.
- Measure cheese, milk, cream, and seasonings. Chop parsley for garnish.
- Bring 4 quarts of water to a boil in a large pot. Add kosher salt and rigatoni. Cook until al dente, 10-12 minutes. Drain and reserve 1/2 cup pasta water.
- Heat olive oil in a large skillet over high heat. Toss steak with Cajun seasoning, salt, and pepper. Sear steak 1-2 minutes per side until browned but still pink. Remove steak and set aside.
- Lower heat to medium. Add butter to skillet, melt, then whisk in flour and cook 1 minute.
- Slowly whisk in milk, then add 1/2 cup Parmesan and mozzarella. Stir until melted and smooth.
- Add heavy cream, smoked paprika, garlic powder, onion powder, and cayenne. Simmer 2-3 minutes until thickened. Thin with reserved pasta water if needed.
- Stir drained rigatoni into cheese sauce. Fold in seared steak and any juices.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle remaining Parmesan over top. Broil 2-4 minutes until golden and bubbly.
- Garnish with chopped parsley and extra Parmesan. Serve hot.
Notes
For gluten-free, use GF pasta and flour. For dairy-free, substitute plant-based milk and cheese. Sear steak quickly for tenderness; do not overcook. Reserve pasta water to adjust sauce consistency. Broil for a crispy Parmesan top—watch closely to avoid burning. Add more Cajun or cayenne for extra spice, or reduce for milder flavor. Leftovers reheat well with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Fusion (Italian-American, Cajun)
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 650
- Sodium: 880
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 52
- Fiber: 3
- Protein: 32
Keywords: Cajun steak pasta, creamy rigatoni, cheesy Parmesan bake, easy dinner, comfort food, steak pasta, spicy pasta, weeknight meal