Baked Rotini w/ Flank Steak and Blue Cheese in a wine sauce.

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 444.2
  • Total Fat: 10.3 g
  • Cholesterol: 14.3 mg
  • Sodium: 796.0 mg
  • Total Carbs: 58.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 23.5 g

View full nutritional breakdown of Baked Rotini w/ Flank Steak and Blue Cheese in a wine sauce. calories by ingredient
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As above, an experiment. It was OK. :) As above, an experiment. It was OK. :)
Number of Servings: 8


    6 Cloves Garlic
    174 Grams Vidalia Sweet Onion
    12 oz Balsamic Flank Steak
    2 tbps Unsalted Butter
    1 x 29oz Can Pureed Tomatoes (Unsalted)
    12 oz Tri-Color Rotini
    60 gram Treasure Cave Blue Cheese
    10 oz Cabernet Sauvignon
    1.5 cup Italian Style Breadcrumbs
    1 tsp salt
    1 tsp dried basil
    1 tsp dried oregano
    1 bay leaf
    1/4 tsp ground black pepper


Makes 8 servings

I used leftover strip steak in this recipe, you can pretty much use any meat and also mix up the exact cheeses and pasta and tomato sauce. I used what was on hand at the time.

Start water boiling for pasta. Brown onions in butter, add garlic when translucent for 1 minutes. Add meat for 3 minutes or so. Add wine for another 3 minutes. Add pasta to boiling water. Add tomato sauce, seasonings and spices to meat mixture and simmer for 10-15 minutes or so until pasta is done.

Use cooking spray on a casserole pan and put pasta and sauce in pan. Remove bay leaf. Cover with cheese and breadcrumbs and bake for 20 minutes at 350 until top is brown and cheese is melty.

Number of Servings: 8

Recipe submitted by SparkPeople user GEEKSTORM.

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