Instructions
Step 1: Preheat the oven to 375°F and lightly grease a baking dish.
Step 2: Bring a large pot of salted water to a boil and cook the penne pasta until al dente.
Step 3: Drain the pasta and set aside.
Step 4: Season the steak pieces with salt, black pepper, garlic powder, onion powder, and paprika.
Step 5: Heat olive oil in a large skillet over medium-high heat.
Step 6: Sear the steak pieces for 2 to 3 minutes until browned, then remove and set aside.
Step 7: Reduce the heat to medium and melt the butter in the same skillet.
Step 8: Add the diced onion and cook for 2 minutes until softened.
Step 9: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 10: Add the diced tomatoes, heavy cream, beef broth, and Italian seasoning.
Step 11: Simmer the sauce for 5 minutes until slightly thickened.
Step 12: Stir in the cheddar cheese and Parmesan cheese until melted and smooth.
Step 13: Add the cooked pasta and steak back into the skillet and toss until fully coated.
Step 14: Transfer the pasta mixture to the prepared baking dish.
Step 15: Sprinkle the mozzarella cheese evenly over the top.
Step 16: Bake for 15 to 20 minutes until the cheese is melted and bubbly.
Step 17: Garnish with chopped parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave in 30-second intervals until heated through.
For best results, reheat in the oven at 350°F until warm and bubbly.
Freeze the pasta bake for up to 2 months and thaw overnight before reheating.
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