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Cheesesteak Pasta Casserole

Tender steak, sweet bell peppers, and rigatoni are tossed in a rich marinara sauce, then topped with gooey mozzarella and Parmesan before baking until golden and bubbly.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

  • 1 lb rigatoni
  • 1 lb Sirloin steak, cut in strips
  • 2 red and green bell peppers, diced
  • 1 onion, chopped
  • 2 tbsp chopped garlic
  • 4 cups homemade or store-bought marinara sauce
  • 2 cups fresh mozzarella
  • 1 cup grated Parmesan cheese
  • 1 cup chicken stock or white wine
  • 1 tbsp each chopped Italian parsley, basil, and thyme
  • 2 tbsp each olive oil and butter

Instructions
 

  • Preheat oven to 375º F
  • Par boil the pasta
  • Cut the steak into strips
  • Heat oil and butter, and sauté the onion and garlic until opaque
  • Add peppers and sauté until golden, about 5 minutes
  • Add steak and season with salt and pepper NOW; sauté steak until golden brown
  • Deglaze the pan with chicken stock or white wine
  • Add prepared marinara sauce
  • Simmer until sauce thickens, about 10 minutes total
  • Add herbs in the last 5 minutes
  • Drain pasta and then toss in sauce
  • Transfer the pasta to an oven-proof covered casserole dish
  • Top cheesesteak rigatoni casserole with the fresh mozzarella and Parmesan cheese
  • Bake covered in a preheated 375º F oven for 20 minutes
  • Uncover and bake 10 minutes longer, or until top is golden brown and cheese is bubbly
  • Top with additional Italian parsley and Parmesan cheese, and salt and pepper to taste