Description
This Creamy Velveeta Linguine with Italian Beef Marinara is a rich, cheesy comfort meal with savory ground beef, silky pasta, and a luscious Velveeta-tomato sauce. Perfect for weeknight dinners or hearty gatherings, this easy pasta recipe delivers classic Italian-American flavor with a creamy twist.
Ingredients
12 oz linguine pasta
1 lb ground Italian beef
2 cups marinara sauce
1 cup Velveeta cheese, cubed
1 small onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh parsley, chopped (optional)
Instructions
1. Heat olive oil in a deep skillet over medium heat. Add diced onion and garlic. Sauté until translucent and fragrant, about 3–4 minutes.
2. Add ground Italian beef to the skillet. Cook until browned and crumbled, seasoning with salt, pepper, and Italian seasoning.
3. Pour in marinara sauce. Stir to combine and let it simmer for 10 minutes over low heat.
4. Meanwhile, bring a large pot of salted water to a boil. Cook linguine pasta until al dente according to package instructions. Drain and set aside.
5. Reduce the skillet heat to low. Add cubed Velveeta cheese to the marinara-beef mixture, stirring gently until fully melted and smooth.
6. Add cooked linguine into the skillet. Toss until pasta is evenly coated with the creamy sauce.
7. Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Notes
Cube Velveeta before adding it to the sauce to help it melt evenly and quickly.
For a creamier texture, you can add a splash of milk while melting the Velveeta.
Reheat leftovers on the stove with a bit of water or milk to maintain the sauce’s consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sauté + Boil
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 6g
- Sodium: 820mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg