Description
A rich and spicy pasta dish combining Cajun-seasoned steak with cheesy rigatoni and a golden Parmesan crust, delivering comfort food with a Southern twist.
Ingredients
Units
Scale
- 300 g rigatoni pasta
- 300 g steak (sirloin or ribeye), thinly sliced
- 2 Tbsp Cajun seasoning
- 2 Tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 1 Tbsp butter
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Boil rigatoni until al dente. Drain and set aside.
- Toss sliced steak with Cajun seasoning.
- Heat 1 Tbsp olive oil in a skillet over medium-high. Sear steak for 1 minute per side. Remove and set aside.
- Add remaining oil and butter to skillet. Sauté onion and bell pepper until soft, about 4 minutes. Add garlic and cook for 30 seconds.
- Pour in cream and broth, bring to a simmer. Stir in mozzarella and Parmesan until melted. Season with salt and pepper.
- Return steak and rigatoni to skillet. Toss to coat in sauce and warm through.
- Transfer to baking dish, top with extra Parmesan, and broil for 2–3 minutes until golden.
- Garnish with parsley and serve hot.
Notes
- Adjust Cajun spice to taste.
- Try half-and-half instead of cream for a lighter option.
- Add spinach or mushrooms for extra veggies.
- Use panko mixed with Parmesan for a crispier topping.
- Great for meal prep; reheat with a splash of broth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg