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Steak Pasta Casserole Recipe

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3.8 from 89 reviews

This hearty Steak Pasta Casserole combines tender pieces of steak, creamy mushrooms, and penne pasta, all baked together with parmesan and mozzarella cheeses for a comforting and satisfying meal. Perfect for a family dinner, this dish is packed with rich flavors and a wonderful blend of textures.

Ingredients

Steak and Vegetables

  • 1.5 lb steak (fresh or cooked; cut in bite-size pieces)
  • 4 cups white button mushrooms (sliced)
  • 12 asparagus spears (roughly chopped; optional)
  • 2 garlic cloves (peeled and crushed, but in one piece)

Dairy and Cheese

  • 5 Tbsp butter (salted or unsalted + a little extra to grease the dish)
  • 3 cups cream (heavy cream or half and half)
  • 2 cups shredded Parmesan cheese
  • 1.5 cup shredded mozzarella cheese

Other

  • ½ tsp fine table salt
  • ½ tsp ground black pepper
  • 1 beef bouillon cube (crumbled)
  • 1 lb fresh penne pasta (see note for dried pasta)

Instructions

  1. Preheat and Prepare Dish. Preheat your oven to 400 °F and lightly grease a casserole dish with butter, oil, or cooking spray to prevent sticking.
  2. Melt Butter and Sauté Garlic. In a pan over medium-high heat, melt the butter and add the garlic cloves. Sauté for about 1 minute until fragrant but not browned.
  3. Sear the Steak. Add the steak pieces to the pan (if not using leftover cooked steak), season with salt and pepper, and sear for 2-3 minutes until browned on the outside. The steak does not need to be fully cooked through at this point.
  4. Add Mushrooms. Stir in the sliced mushrooms and cook for 1-2 minutes until the butter is absorbed and mushrooms begin to release their moisture.
  5. Add Bouillon and Cream. Crumble the beef bouillon cube into the pan and pour in the cream. Mix well and bring the mixture to a gentle simmer.
  6. Mix Pasta and Cheese. Once simmering, turn off the heat. Stir in the fresh penne pasta, Parmesan cheese, and if using leftover cooked steak, add it now as well. Mix until well combined.
  7. Assemble Casserole and Bake. Pour the entire mixture into the prepared casserole dish. Top evenly with chopped asparagus and shredded mozzarella cheese. Bake in the middle of the oven at 400 °F for 30 minutes, until the casserole is golden brown on top and set in the middle.

Notes

  • If using dried pasta instead of fresh, cook it according to package instructions until very al dente before mixing into the casserole.
  • The asparagus is optional, but adds a nice color and texture contrast.
  • Leftover cooked steak can be used to save prep time; add it when mixing pasta and cheese off the heat.
  • Use either salted or unsalted butter depending on your sodium preference; adjust salt accordingly.
  • For a richer flavor, heavy cream is preferred, but half and half works well too for a lighter option.

Find it online: https://recipethrive.com/steak-pasta-casserole-recipe/