Rigatoni With Steak Recipes

BAKED RIGATONI WITH BEEF

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
• Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
• Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

RIGATONI W/ STEAK & MARINARA SAUCE

Steps:

• Heat 2 Tablespoons of oil in large pan.
• Sprinkle steaks with salt and pepper.
• Cook the steak's until brown on outside, but still rare in the middle, about 3 minutes per side.
• Transfer to plate and set aside to cool completely.
• Add 2 more Tablespoons of oil to pan.
• Sauté onions and carrots until onions are translucent, about 8 minutes.
• Add salt and pepper to taste.
• Add garlic and oregano and sauté 1 minute.
• Add wine and simmer 1 minute.
• Add marinara sauce and beef broth.
• Cover and simmer over medium-low heat about 10 minutes.
• Season too taste with salt and pepper.
• Meanwhile trim off any fat from steaks.
• Cut into bite size pieces-set aside.
• Cook rigatoni according to package directions.
• About 10 minutes, drain, toss with sauce and juices.
• Transfer to serving bowl and top with Parmesan Cheese and serve.
• You don't have to use Rib Eyes in this recipe. You can use a nice sirloin if you prefer.

RIGATONI WITH STEAK SAUCE

Steps:

• Heat 2 T Olive Oil in heavy frying pan over high heat.
• Sprinkle steaks with salt and pepper to taste.
• Cook Steaks until they are brown BUT still RARE in the center, about 3 minutes each side. Transfer steaks to a plate to cool down. Save steak juices in plate.
• Add 2 T Olive Oil to same pan. Saute the onion and carrots until onions are translucent, about 8 minutes, with add'l salt & pepper to taste.
• Add Garlic and Oregano, saute for another minute.
• Add Marinara Sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season with salt & pepper to taste.
• Meanwhile, trim fat from each steak and cut into bite-size pieces and set aside.
• Bring a large pot of SALTED water to boil over high heat. Add Rigatoni and boil until tender but firm to the bite (al dente), about 10 minutes, stirring often. Drain.
• Toss the Rigatoni and steak pieces and any accumulated juices from the steaks with the sauce to coat.
• Transfer to individual serving bowls, top with cheese.

RIGATONI WITH STEAK

Steps:

• 1. Heat the oil in a large skillet over high heat. Sprinkle steaks with salt and pepper. Cook steaks until seared and brown, but rare in center, about 3 min per side. Transfer steaks to plate and set aside to cool completely. 2. Add onions and carrots to the same pan and saute over medium heat until onions are translucent, about 8 min. Add garlic and oregano, saute for 1 min. Add wine and simmer for 1 min. Add marinara sauce and broth. Cover and simmer to allow flavors to blend, about 10 min. Season to taste. 3. Meanwhile, trim fat from steaks, then cut into bite-size pieces and set aside. 4. Bring a large pot of water to boil. Add rigatoni and cook until al dente, about 10 min. Drain. 5. Toss rigatoni, steak pieces and any juices with the sauce. Transfer to bowls. Sprinkle with cheese and serve.