Description

This Creamy Velveeta Linguine with Italian Beef Marinara is a comforting, hearty pasta dish combining the rich flavors of ground beef simmered in a savory tomato sauce with creamy melted Velveeta cheese. The perfect blend of Italian herbs and a hint of spice from red pepper flakes creates a deliciously indulgent meal that is quick to prepare and perfect for family dinners.

Ingredients

Scale

Pasta

12 oz linguine pasta

Meat and Sauce

1 lb ground beef
2 cups crushed tomatoes
1 small onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 ½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt, to taste
Black pepper, to taste

Cheese and Garnish

2 cups cubed Velveeta cheese
2 tbsp fresh parsley, chopped

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Instructions

Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, cooking until they are softened and fragrant, about 3-4 minutes.
Brown the Beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess grease to keep the sauce from becoming oily.
Simmer the Sauce: Stir in the crushed tomatoes, Italian seasoning, and red pepper flakes if using. Season with salt and black pepper to taste. Let the mixture simmer gently for 10 to 15 minutes to develop flavor.
Cook the Pasta: Meanwhile, bring salted water to a boil and cook the linguine pasta until al dente, following package instructions. Drain the pasta and set it aside.
Melt the Cheese: Reduce the heat to low and add the cubed Velveeta cheese directly into the meat sauce. Stir continuously until the cheese melts completely, creating a creamy sauce.
Toss Pasta with Sauce: Add the cooked linguine into the cheese-beef sauce, tossing well to evenly coat each strand with the creamy marinara.
Garnish and Serve: Sprinkle the chopped fresh parsley on top for a bright finish. Serve the linguine hot and enjoy your creamy, flavorful meal.

Notes

For a spicier kick, increase the crushed red pepper flakes.
You can substitute Velveeta cheese with other melty cheeses like Monterey Jack for a different flavor profile.
Reserve a cup of pasta water before draining to adjust sauce consistency if needed.
Use fresh Italian herbs in place of dried seasoning for a fresher taste.
Leftovers refrigerate well and can be reheated gently on the stove or microwave.