Ingredients

The following ingredients have 8 Servings
  • 1 pound penne pasta
  • 3/4-1 pound steak
  • 3/4 pound mushrooms, sliced
  • 4 cups spinach
  • 2 cloves garlic, minced
  • 1-2 large white onions, thinly chopped
  • 1 1/4 cup heavy cream, plus 2 tablespoons
  • 2/3 cup Parmesan cheese, freshly grated
  • 1/3 cup Blue cheese, crumbles; plus extra for garnish
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pinch nutmeg
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 400º F and spray a 9x13-inch baking dish with non-stick spray.
  • Set a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente.
  • Take your steak and season both sides generously with salt and pepper.
  • Heat 2 tablespoons olive oil in a large skillet or saute pan over medium high heat.
  • Once hot, cook steak for 5-6 minutes, flipping in the middle and making sure to brown both sides, but not cooking through completely. Remove from heat.
  • In the same pan, heat 1 tablespoon olive oil and cook onions until transparent. Then add in sliced mushrooms and garlic, stirring occasionally.
  • Season with salt and pepper and add 2 tablespoons heavy cream. Stir until thickened, then set aside.
  • Add 1 tablespoon olive oil and spinach to the pan, cover and reduce heat to medium-low. Cook for 5-7 minutes, or until spinach is wilted.
  • Pour 1 1/4 cup heavy cream into a medium saucepan over medium heat and bring to a boil.
  • Add in parmesan and blue cheese and reduce heat to a simmer, stirring until cheese is completely melted and sauce is smooth. Add pinch of nutmeg.
  • Continue to simmer 10 minutes, or until sauce has thickened.
  • Return garlic, mushrooms and onions to the spinach, and stir well.
  • Slice steak on the diagonal and add to the vegetables. Pour in pasta and cheese sauce and mix until everything is coated with sauce and well incorporated.
  • Pour mixture carefully into baking dish and top with blue cheese crumbles. Bake for 20 minutes, or until cheese is bubbly.
  • Remove from oven and let cool 5 minutes. Serve hot.