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.
Ingredients
12 oz linguine
1 lb ground Italian beef
24 oz marinara sauce
8 oz Velveeta cheese, cubed
1 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1 tsp kosher salt (plus more for pasta water)
1/2 tsp black pepper
1/2–1 cup reserved pasta water
2 tbsp chopped fresh parsley
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