1. Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and set aside.

2. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat.

3. Season the beef with garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir well.

4. Pour the marinara sauce into the skillet with the seasoned beef. Simmer for 5–7 minutes to blend flavors.

5. Reduce heat to low and add Velveeta cubes. Stir continuously until the cheese is fully melted and the sauce is smooth.

6. Add cooked rotini to the skillet and toss until all pasta is coated with the cheesy beef sauce.

7. Transfer everything into a 9×13-inch baking dish. Top evenly with shredded mozzarella.

8. Bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly golden on top.

9. Garnish with chopped parsley if desired and serve hot.