Description
Ready to upgrade your pasta night? This Creamy Velveeta Linguine with Italian Beef Marinara blends silky melted Velveeta with a rich, herb-seasoned beef marinara for the ultimate comfort food experience. It’s a bold, cheesy, and satisfying twist on a classic Italian dinner idea. Whether you need a quick dinner, an easy recipe for the family, or a weeknight meal that feels indulgent but cooks up in under 40 minutes, this dish delivers. It’s one of those easy food ideas that becomes a regular in your rotation—pure creamy, saucy bliss.
Ingredients
12 oz linguine
1 tablespoon olive oil
1 pound lean ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1½ teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
24 oz jar marinara sauce
Salt and black pepper, to taste
8 oz Velveeta cheese, cubed
½ cup whole milk
¼ cup heavy cream (optional)
Fresh parsley, chopped (optional garnish)
Grated Parmesan cheese (optional garnish)
Crushed red pepper flakes (optional garnish)
Instructions
1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9–11 minutes. Drain and set aside.
2. In a deep skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef to the skillet. Cook until browned and no longer pink, breaking it up as it cooks.
5. Season beef with Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper.
6. Pour in marinara sauce, reduce heat to low, and simmer for 10–15 minutes to enhance the flavor.
7. Add cubed Velveeta to the beef mixture, stirring slowly. Pour in milk and optional heavy cream while stirring until cheese is fully melted and sauce is creamy.
8. Add cooked linguine directly into the skillet. Toss until pasta is coated evenly with the creamy beef marinara sauce.
9. Plate the pasta and garnish with fresh parsley, Parmesan, and extra red pepper flakes if desired. Serve hot.
Notes
Cube the Velveeta for faster and smoother melting into the sauce.
Use lean ground beef to avoid a greasy sauce.
For a lighter version, swap out whole milk with low-fat milk and reduce the amount of cheese slightly.
Nutrition
- Serving Size: 1½ cups
- Calories: 580
- Sugar: 8g
- Sodium: 970mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: <0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
Keywords: creamy pasta, cheesy linguine, velveeta recipe, easy dinner, pasta with beef marinara, comfort food, quick pasta dish