Description
This Indulgent Creamy Velveeta Spaghetti with Italian Beef Marinara is a luscious, comforting pasta dish featuring tender spaghetti tossed in a rich and cheesy Velveeta-infused Italian beef marinara sauce. Ready in just 30 minutes, this recipe combines savory ground beef, aromatic herbs, and creamy cheese to create a flavorful dinner that’s perfect for family meals or a cozy night in.
Ingredients
Scale
Pasta
- 8 oz Spaghetti (You can substitute with angel hair or fettuccine)
- 0.5 cup Reserved Pasta Water (Essential for adjusting sauce consistency)
Sauce and Meat
- 2 tbsp Olive Oil (Vegetable oil can be used as an alternative)
- 1 small Onion, diced (Shallots can substitute in a pinch)
- 3 cloves Garlic, minced (Garlic powder works in a rush)
- 1 lb Ground Beef (Can substitute with lean pork or turkey)
- 1.5 tsp Italian Seasoning (Oregano and basil can be used as alternatives)
- 1 tsp Kosher Salt (Adjust based on taste, can use sea salt)
- 0.5 tsp Black Pepper (Adjust according to your preference)
- 24 oz Marinara Sauce (Homemade or store-bought)
Cheese and Garnish
- 8 oz Velveeta Cheese, cubed (Can use processed cheese or a mix of cream cheese and cheddar)
- 2 tbsp Fresh Parsley, chopped (Basil or chives can substitute)
- 0.25 tsp Red Pepper Flakes (Optional)
- 0.25 cup Grated Parmesan (Optional, enhances flavor)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for 8-10 minutes until al dente. Drain the pasta, reserving half a cup of the pasta water to adjust the sauce later.
- Sauté Onions and Garlic: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 3 minutes until translucent. Then add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Cook Ground Beef: Add the ground beef to the skillet. Season with kosher salt, black pepper, and Italian seasoning. Cook for 6-8 minutes until the beef is browned and fully cooked through. Drain any excess fat from the skillet.
- Add Marinara Sauce and Simmer: Pour in the marinara sauce and stir to combine. Let the mixture simmer for 8-10 minutes to allow flavors to meld and the sauce to thicken slightly.
- Melt Velveeta Cheese: Reduce the heat to medium-low. Add the cubed Velveeta cheese to the sauce and stir continuously until the cheese melts completely and the sauce becomes creamy. Use the reserved pasta water to adjust the sauce to your desired consistency.
- Toss Pasta with Sauce: Add the cooked spaghetti directly into the skillet with the creamy meat sauce. Toss well to ensure every strand of pasta is coated evenly with the velvety sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley over the pasta along with optional grated Parmesan cheese and red pepper flakes for an extra kick. Serve hot and enjoy your indulgent creamy Velveeta spaghetti with Italian beef marinara.
Notes
- For a lighter option, substitute ground turkey or lean pork for ground beef.
- If Velveeta cheese is unavailable, use a mix of cream cheese and cheddar to achieve a similar creamy texture.
- Reserve pasta water is key to adjusting the sauce consistency – add gradually to avoid a watery sauce.
- Red pepper flakes are optional but add a nice subtle heat.
- This recipe can be prepared with gluten-free pasta to accommodate dietary restrictions.
- Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or microwave.
