Ever crave a pasta dish that hugs you from the inside out? This Creamy Velveeta Linguine with Italian Beef Marinara is the kind of comfort food that makes you close your eyes at the first bite. Silky linguine strands twirl through a luscious cheese sauce, while savory beef marinara blankets each forkful in rich Italian flavor.

The magic happens when creamy Velveeta melts into the hearty marinara, creating a sauce that’s indulgent yet familiar—a combination that tastes like a cozy night in. Whether you’re cooking for a busy weeknight dinner or a casual get-together, this dish brings big flavor with minimal fuss.

Preparation Phase & Tools to Use

Large Pot: Boils linguine evenly to perfect al dente texture.
Deep Skillet or Sauté Pan: Browns the Italian beef and simmers the marinara sauce without splatters.
Wooden Spoon: Stirs sauce gently to keep it smooth.
Colander: Drains pasta efficiently.
Cheese Grater (optional): For fresh Parmesan garnish.

Ingredients for the Creamy Velveeta Linguine with Italian Beef Marinara

Linguine: The pasta base that holds the creamy sauce.
Ground Italian Beef: Adds hearty, savory depth.
Velveeta Cheese: Melts into a silky, indulgent sauce.
Marinara Sauce: Brings rich tomato and herb notes.
Olive Oil: Helps brown the beef and adds flavor.
Fresh Parsley: Brightens the dish.
Salt & Pepper: Balances and enhances the flavors.

How to Make the Creamy Velveeta Linguine with Italian Beef Marinara

Step 1: Boil the Pasta

Cook linguine in salted water until al dente. Reserve 1 cup of pasta water before draining.

Step 2: Brown the Beef

In a deep skillet, heat olive oil and cook the ground Italian beef until browned. Season with salt and pepper.

Step 3: Build the Sauce

Pour in marinara sauce and let it simmer with the beef for 5 minutes.

Step 4: Add the Creaminess

Cube Velveeta and stir into the sauce until fully melted. Adjust consistency with reserved pasta water.

Step 5: Combine and Serve

Toss linguine into the sauce, coat well, and garnish with parsley.

Serving and Storing This Recipe

Serve immediately for the best texture. Pair with garlic bread or a crisp side salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or pasta water to restore creaminess.

Frequently Asked Questions

Can I use another cheese instead of Velveeta?

Yes, cream cheese or a blend of cheddar and mozzarella works, but the texture may differ.

Can I make it ahead?

Yes, prepare the sauce in advance and boil pasta when ready to serve.

What pasta shapes can I use?

Fettuccine or spaghetti are great alternatives.

Is it freezer-friendly?

The sauce can be frozen for up to 2 months, but pasta is best cooked fresh.

Can I add vegetables?

Absolutely—bell peppers, mushrooms, or spinach make great additions.

Want More Pasta Dinner Ideas?

You might also love the Delicious Beef Bowtie Pasta, a hearty and comforting option. Or try Best Baked Cream Cheese Spaghetti for another creamy twist.

For a touch of spice, check out the Spicy Rattlesnake Pasta or Creamy Cajun Chicken Pasta. If you want a veggie-packed dish, California Spaghetti Salad might be your match.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out—did you tweak the cheese? Add extra herbs? Leave a comment below. For more of my daily recipes, visit my Pinterest LadyPlate.

Creamy Velveeta Linguine with Italian Beef Marinara

Author: Julia Koch
Total Time: 35 minutes
Yield: 6 servings

Print Recipe

Description

Creamy Velveeta Linguine with Italian Beef Marinara twirls tender linguine through a silky Velveeta-enriched tomato sauce loaded with savory Italian-seasoned beef. It’s a weeknight-friendly, ultra-comforting pasta that plates beautifully and reheats like a dream.

Instructions

1. Bring a large pot of well-salted water to a boil; cook linguine to al dente. Reserve 1 cup pasta water and drain.

2. Heat olive oil in a deep skillet over medium-high; brown ground Italian beef, breaking it up, 6–8 minutes.

3. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds. Season with salt and pepper.

4. Pour in marinara; scrape up browned bits and simmer 3–5 minutes to meld flavors.

5. Lower heat to medium-low; add Velveeta cubes and stir until completely melted and smooth.

6. Whisk in splashes of reserved pasta water until the sauce is glossy and creamy.

7. Add drained linguine; toss until every strand is coated.

8. Taste, adjust seasoning, fold in parsley, and serve immediately.

Notes

Salt pasta water generously so the noodles are seasoned end-to-end.

Use starchy pasta water to emulsify the cheese and tomato for a silky sauce.

For a lighter take, replace half the Velveeta with 4 oz cream cheese or loosen with 1/2 cup milk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 680
Sugar: 8
Sodium: 980
Fat: 32
Saturated Fat: 16
Unsaturated Fat: 13
Trans Fat: 0.5
Carbohydrates: 64
Fiber: 4
Protein: 32
Cholesterol: 105

Keywords: velveeta linguine, beef marinara, creamy pasta, weeknight dinner