Rib-Eye Steak & Mozzarella Cavatappi Bake
with Roasted Pepper, Crispy Panko & Chives
- Wheat
- Milk
Cavatappi is tossed in a creamy marinara sauce with roasted charred bell peppers, then topped with torn mozzarella and buttery panko before broiling until golden and bubbling. Slices of pan-seared rib-eye, cooked to your preferred doneness, are laid over the bake to finish. A sprinkle of fresh chives and chili flakes adds a bright, spicy lift to this hearty, satisfying pasta bake.
Ingredients
14 ounce
Marinara Sauce
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
16 ounce
Grass-Fed Rib-Eye Steak
¼ ounce
Chives
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 unit
Bell Pepper
4 ounce
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.
Pat rib-eye steak dry with paper towels; season all over with salt and pepper.
Halve bell pepper lengthwise; remove stem and seeds. Thinly slice chives. Tear mozzarella into bite-size pieces.
Rub each bell pepper half with a drizzle of olive oil; season with salt and pepper. Place on a baking sheet, cut sides down.
Roast on top rack until softened and lightly charred, 20-25 minutes.
Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and season with salt.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Drain and set aside.
While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add a drizzle of oil, then add rib-eye steak. Cook to desired doneness, 4-6 minutes per side for medium-rare. Turn off heat; transfer to a cutting board to rest.
Heat pan used for steak over medium-high heat. Add marinara, ½ cup water (¾ cup for 4), half the chives, a pinch of chili flakes, and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes.
Remove from heat; stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.
Once bell pepper is done roasting, remove from oven and let cool slightly. Transfer bell pepper to a cutting board, then thinly slice. Thinly slice rib-eye steak against the grain.
Heat broiler to high. Stir sliced bell pepper and drained cavatappi into pan with sauce. If sauce seems too thick, add a splash of water. Season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish now.)
Sprinkle pasta mixture with mozzarella and panko. Broil until cheese melts and panko is golden brown, 2-4 minutes. (TIP: Watch carefully to avoid burning.)
Sprinkle pasta bake with remaining chives and as many remaining chili flakes as you like. Serve family style or divide between plates. Top with sliced rib-eye steak.
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