Yummy. Actually super yummy. An unparalleled recipe creation that is so simple, so versatile and just perfect to use up any leftovers. One of the key ingredients is Mafaldine pasta, which I recently discovered-long, ribbon-shaped pasta with deceivingly pretty, ruffled edges, thick enough to encompass any sauce, yet still delicate and fancy in presentation. When prepared al dente and coated in a spicy, tangy Arrabbiata sauce (spiced with red pepper flakes + garam masala!), the texture is slightly chewy and amazing. The flat, wide Mafaldine pasta allows the sauce to fully bind to and graciously coat each ribbon. Sautéed mushrooms and pieces of juicy, thinly sliced, leftover steak swirled in every bite results in some serious pasta goodness.
The steak I used in this recipe was made by one of my sweet, talented dental assistants + college student, Israa (whose mom is also an excellent cook, I must say). Israa brought this mouthwatering dish for our staff to indulge in for lunch one day, and kindly gave me the remaining portion to take home-and I never say no to delicious, homemade cooking. The steak was so good that I decided to create a recipe using the leftovers-integrating the juicy slices of meat into a layered, cheesy pasta bake! Another very successful recipe creation that was devoured!
Mafaldine Pasta with Pesto, Steak, Mushrooms and Arrabbiata Sauce
Ingredients
- 17 oz ribbon pasta *Mafaldine pasta
- 1 cup mozarella cheese *shredded
- ½ cup Parmesan *grated
- ½ cup Pecorino Romano *grated
- 1½ cups cooked steak *cut into thin slices, leftovers!
- 8 oz white mushrooms *sliced and sautéed in 2 tbsp EVOO + pinch of Kosher salt and freshly ground black pepper
- 3 tbsp basil pesto *store-bought
- 1 tbsp extra virgin olive oil *+ 1 tsp drizzled on top before baking
- cooking spray *to grease baking dish
Pasta Sauce
- 24 oz Arrabbiata pasta sauce
- ¼ cup vegetable stock
- 2 tbsp extra virgin olive oil
- 1 chicken bouillon cube
- 1 tsp garam masala powder *Rajah brand
- ½ tsp black pepper powder
- ¾ tsp red pepper flakes
- ½ tsp Kosher salt
Instructions
For Pasta
- Boil approximately 5 quarts of water in a large pot and cook Mafaldine pasta, per package instructions (al dente), strain and set aside. I add a drizzle of EVOO to boiling water while pasta is cooking.
For Mushrooms
- Heat skillet on medium high heat. Sauté sliced white mushrooms in 1 tbsp of EVOO, pinch of Kosher salt and freshly cracked black pepper until mushrooms are softened (I cover skillet and cook on medium low heat for 7-10 minutes). Set aside.
For Pasta Sauce
- Heat saucepan on medium heat. Add olive oil, chicken bouillon cube, garam masala powder, red pepper flakes, black pepper and Kosher salt and sauté for 2 minutes. Add jarred Arrabbiata sauce and vegetable stock, stir to combine. Bring sauce to a boil, turn heat to low and simmer for 15-20 minutes.
For Final Layering
- Preheat oven to 350 degrees Fahrenheit.
- Grease a large baking dish. I used my new Martha Stewart oval Dutch oven and Avocado cooking spray! Ladle 2 large spoons of prepared pasta sauce on bottom of baking dish. Add cooked pasta and layer with remaining pasta sauce and ingredients (mushrooms, dollops of pesto, cooked, leftover steak slices), Sprinkle with mozzarella, parmesan and Pecorino Romano cheeses. Drizzle with some EVOO, ~1 tsp (and some additional vegetable stock, if needed). Sprinkle some dried basil on top, cover baking dish and bake for 25 minutes. Uncover dish, change setting to broil and broil for 5 minutes until golden, bubbly and delicious.
- Carefully mix all layers of pasta until combined. Savory, zesty, spicy and perfectly delicious Mafaldine Pasta with Pesto, Steak, Mushrooms and Arrabbiata sauce is now ready to serve. Enjoy! Nosh Farma'aiye.