Ingredients
For the Cajun Steak Tips:
- 1.5 lbs Filet Mignon, cut into 1-inch cubes
- 2 tablespoons Olive Oil
- 2 tablespoons Cajun Seasoning (adjust to taste)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Salt and Pepper to taste
For the Creamy Rigatoni:
- 1 lb Rigatoni Pasta
- 4 tablespoons Butter
- 4 cloves Garlic, minced
- 1/2 cup Yellow Onion, diced
- 1/4 cup All-Purpose Flour
- 3 cups Heavy Cream
- 1 cup Chicken Broth
- 1 cup Grated Parmesan Cheese, plus more for topping
- 1/2 cup Grated Mozzarella Cheese
- 1/4 cup Fresh Parsley, chopped
- Salt and Pepper to taste
Let’s Talk About That Steak!
Choosing the right cut of beef is crucial for this recipe, especially if you’re aiming for a melt-in-your-mouth experience. While I recommend Filet Mignon for its tenderness and flavor, you can also use sirloin or ribeye. Just remember to trim any excess fat before cutting it into cubes. The key is to get a good sear on the steak tips to lock in the juices and create a delicious crust that complements the creamy sauce.
Spice It Up! Perfecting the Cajun Seasoning
Cajun seasoning is the heart and soul of this dish, adding that signature spicy and savory flavor. You can use a store-bought blend, but I prefer to make my own so I can control the level of heat and salt. My go-to blend includes paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. Don’t be afraid to adjust the amount of cayenne pepper to suit your taste buds. Remember, you can always add more spice, but you can’t take it away!Step-by-Step Instructions
Get Started:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the rigatoni according to package directions until al dente. Drain and set aside. This Pasta Dinner Recipes is about to get a major upgrade!
Prepare the Cajun Steak Tips:
- In a medium bowl, toss the filet mignon cubes with olive oil, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Make sure the steak is evenly coated.
- Heat a large skillet over medium-high heat. Add the steak tips and sear on all sides until browned and cooked to your desired doneness (about 3-5 minutes for medium-rare). Remove from the skillet and set aside. Don’t overcrowd the pan; cook in batches if necessary to ensure a good sear. This is a Fast Dinner that doesn’t sacrifice flavor!
Make the Creamy Parmesan Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and diced onion and sauté until softened, about 3-5 minutes.
- Whisk in the flour and cook for 1-2 minutes to create a roux. This helps thicken the sauce.
- Gradually whisk in the heavy cream and chicken broth, making sure to break up any lumps. Bring to a simmer, stirring constantly.
- Reduce the heat to low and stir in the Parmesan cheese and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
- Stir in the cooked rigatoni and Cajun steak tips into the creamy sauce. Mix well to combine.
Bake It to Perfection:
- Pour the rigatoni mixture into the prepared baking dish.
- Sprinkle the top with additional Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Garnish with fresh parsley before serving.
Tips and Tricks for the BEST Creamy Rigatoni Bake
- Don’t Overcook the Pasta: Al dente pasta is key to preventing a mushy bake. The pasta will continue to cook in the oven, so slightly undercooking it ensures it holds its shape and texture.
- Sear, Don’t Boil: When searing the steak tips, make sure the skillet is hot enough to create a nice crust. This not only adds flavor but also helps seal in the juices.
- The Roux is Crucial: The roux (butter and flour mixture) is essential for thickening the sauce. Cook it for a minute or two to get rid of the raw flour taste.
- Freshly Grated Cheese: Always use freshly grated Parmesan cheese for the best flavor and melting quality. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
- Rest Before Serving: Let the baked rigatoni rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
Variations to Make It Your Own
- Add Vegetables: Sauté some bell peppers, mushrooms, or spinach and add them to the sauce for extra flavor and nutrients.
- Spice It Up Even More: Add a pinch of red pepper flakes to the sauce for an extra kick of heat.
- Cheese Lovers’ Dream: Experiment with different cheeses like Gruyere, Fontina, or Asiago for a unique flavor profile.
- Make it Lighter: You can substitute half-and-half for the heavy cream to reduce the fat content, but be aware that the sauce might not be as thick.
Serving Suggestions
This Cajun Steak Tips In Creamy Rigatoni Parmesan Bake is a complete meal on its own, but you can also serve it with a side salad or some garlic bread for a more substantial feast. A simple green salad with a vinaigrette dressing is a great way to balance the richness of the dish.Why This Is One Of My Favorite Beef Dinner Ideas
As a busy person, I’m always on the lookout for Fast Dinner Recipes that are both delicious and easy to make. This recipe ticks all the boxes! It’s a comforting and satisfying meal that can be on the table in under an hour. Plus, it’s a great way to use up leftover steak or vegetables. And let’s be honest, who can resist a creamy, cheesy pasta bake with tender, flavorful steak tips? The combination of Cajun spices, rich Parmesan sauce, and perfectly cooked rigatoni is simply irresistible. If you’re in the mood for something similar, you should also try my Creamy Parmesan Chicken Rigatoni. It offers a similar creamy texture and comforting flavor but with chicken instead of steak. Alternatively, for another Cajun-inspired pasta dish, check out the Creamy Cajun Shrimp Crab Pasta, which combines seafood with a rich, spicy sauce. If you want to keep the steak as a focus, you might also want to try the Creamy Steak Pasta or Steak And Pasta for a simple weeknight dinner. And for a slightly different twist on Cajun flavors, don’t miss the Cajun Smoked Sausage Alfredo Pasta. This Cajun Steak Tips In Creamy Rigatoni Parmesan Bake is truly a weeknight winner and a guaranteed crowd-pleaser. I hope you give it a try and enjoy it as much as my family and I do!What kind of steak is best for this recipe?
The recipe recommends Filet Mignon for its tenderness and flavor, but sirloin or ribeye can also be used. Trim any excess fat before cutting the steak into cubes.
Can I use store-bought Cajun seasoning, or is it better to make my own?
You can use a store-bought blend, but the recipe creator prefers to make their own Cajun seasoning to control the level of heat and salt. A homemade blend includes paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper.
What is ‘al dente’ and why is it important for the pasta in this recipe?
Al dente means the pasta is cooked firm to the bite. It’s important because the pasta will continue to cook in the oven during baking, so slightly undercooking it prevents a mushy final result.
What are some variations I can make to this recipe?
You can add vegetables like bell peppers, mushrooms, or spinach. You can also add red pepper flakes for more heat, experiment with different cheeses like Gruyere or Fontina, or use half-and-half instead of heavy cream to reduce the fat content (though the sauce might not be as thick).
Best Cajun Steak Tips in Creamy Rigatoni Parmesan Bake
This Cajun Steak Tips in Creamy Rigatoni Parmesan Bake is the ultimate comfort food with a spicy kick. Tender, Cajun-spiced steak tips are nestled among perfectly cooked rigatoni, all swimming in a decadent, creamy Parmesan sauce and baked to golden perfection. It’s easier to make than you think and is sure to be a crowd-pleaser.
Equipment
- 9×13 inch baking dish
- Medium bowl
- Large skillet
- Whisk
- Pasta pot
- Colander
- Measuring cups and spoons
- Oven
Ingredients
- 1.5 lbs Filet Mignon, cut into 1-inch cubes
- 2 tablespoons Olive Oil
- 2 tablespoons Cajun Seasoning
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Salt to taste
- Pepper to taste
- 1 lb Rigatoni Pasta
- 4 tablespoons Butter
- 4 cloves Garlic, minced
- ½ cup Yellow Onion, diced
- ¼ cup All-Purpose Flour
- 3 cups Heavy Cream
- 1 cup Chicken Broth
- 1 cup Grated Parmesan Cheese, plus more for topping
- ½ cup Grated Mozzarella Cheese
- ¼ cup Fresh Parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the rigatoni according to package directions until al dente. Drain and set aside.
- In a medium bowl, toss the filet mignon cubes with olive oil, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Make sure the steak is evenly coated.
- Heat a large skillet over medium-high heat. Add the steak tips and sear on all sides until browned and cooked to your desired doneness (about 3-5 minutes for medium-rare). Remove from the skillet and set aside. Don’t overcrowd the pan; cook in batches if necessary to ensure a good sear.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and diced onion and sauté until softened, about 3-5 minutes.
- Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the heavy cream and chicken broth, making sure to break up any lumps. Bring to a simmer, stirring constantly.
- Reduce the heat to low and stir in the Parmesan cheese and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
- Stir in the cooked rigatoni and Cajun steak tips into the creamy sauce. Mix well to combine.
- Pour the rigatoni mixture into the prepared baking dish.
- Sprinkle the top with additional Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Garnish with fresh parsley before serving.
Notes
Don’t overcook the pasta, al dente is best. Sear, don’t boil the steak tips to lock in juices. The roux is crucial for thickening the sauce, cook it to get rid of raw flour taste. Use freshly grated Parmesan cheese for best flavor. Let the baked rigatoni rest for a few minutes before serving. Add vegetables like bell peppers, mushrooms, or spinach. Add a pinch of red pepper flakes for extra heat. Experiment with different cheeses like Gruyere, Fontina, or Asiago. Substitute half-and-half for the heavy cream to reduce fat content, but be aware that the sauce might not be as thick. Store leftovers in the refrigerator for up to 3 days.
