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Recipe Detail Page
Steak Pizzaiolo Pasta Bake
Holiday 2012
This dish can be assembled ahead of time and just slipped into the oven for baking. Crumbled Italian sausage can be substituted for steak.
Makes 8 generous servings
1¼ lbs (625 g) trimmed top sirloin steak
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil, divided
1 onion, chopped
1 tbsp (15 mL) minced garlic
1 green pepper, chopped
1 yellow pepper, chopped
1 can (796 mL) diced tomatoes with juices
1 lb (500 g) short-cut pasta (farfalle, penne, rotini)
3 eggs, whisked
3 tbsp (45 mL) minced fresh Italian herbs
3 cups (750 mL) grated mozzarella cheese
1 Pre-heat oven to 350°F (180°C).
2 Heat a heavy-bottom skillet over high heat. Season steak generously with salt and pepper. Add 1 tbsp (15 mL) oil to the pan. Sear steak for 3 minutes; turn over and continue to sear another 3 minutes. Transfer steak to a plate and cover loosely with foil.
3 In same skillet over medium heat add remaining oil. Sauté onion and garlic until translucent. Add in peppers and continue to sauté until tender. Stir in tomatoes and simmer to thicken while cooking pasta.
4 Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain pasta, reserving 1 cup (250 mL) pasta water.
5 While pasta is boiling, cut steak on the bias into thin, bite-size pieces.
6 In pasta pot, toss together pasta, steak and vegetables. Stir in whisked eggs, herbs and half of the cheese. Add in pasta water to loosen up dish, if needed.
7 Transfer pasta to a greased lasagna-size pan, 9 x 13-inch (3.5 L). Top with remaining cheese. Bake for 20 minutes or until cheese is golden and pasta is bubbling.
Makes 8 generous servings
