Creamy Velveeta Rigatoni with Italian Beef Marinara

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What if your weeknight dinner could taste like an indulgent Italian feast, but come together with the ease of a casserole? Creamy Velveeta Rigatoni with Italian Beef Marinara brings just that—comfort food energy with rich layers of cheese, pasta, and hearty beef marinara that stick to your ribs and your memory. It’s a recipe made for busy evenings or lazy Sundays when you need big flavor and minimal fuss.

Velveeta gives this baked pasta dish its signature silky texture that wraps each tube of rigatoni in creamy, melty goodness. Paired with savory Italian-seasoned ground beef and a bold tomato marinara, this dish satisfies every craving for something cheesy, meaty, and soul-warming. Whether you’re feeding a family or prepping leftovers, this is a pasta bake that disappears fast.

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Preparation Phase & Tools to Use

To prepare Creamy Velveeta Rigatoni with Italian Beef Marinara efficiently, you’ll need a few key kitchen tools that make both the prep and baking seamless:

• Large pot – To boil the rigatoni to al dente perfection without sticking or clumping.
• Deep skillet or sauté pan – For browning the beef evenly and allowing space to simmer the marinara without overflow.
• Wooden spoon or meat masher – Crucial for breaking down the beef into bite-sized crumbles.
• Casserole or baking dish (9×13-inch preferred) – This ensures an even bake and allows room for the cheesy top to bubble without spilling.
• Mixing bowl – To toss the pasta, sauce, and cheese together before baking for maximum coverage.
• Aluminum foil – Helps cover the dish for the first half of baking to prevent over-browning before the cheese fully melts.

Having these tools on hand helps with efficiency and results in a dish that’s perfectly saucy, layered, and golden on top.

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Ingredients for the Creamy Velveeta Rigatoni with Italian Beef Marinara

Each ingredient in this dish plays a vital role in creating its creamy, rich depth and comforting Italian flavors.

• Rigatoni pasta – The sturdy tubes hold sauce beautifully and keep their shape when baked.
• Ground beef (preferably 80/20) – Offers a balance of flavor and fat for a rich, meaty base.
• Yellow onion – Adds sweetness and depth to the marinara when sautéed with the beef.
• Garlic cloves – Fresh minced garlic infuses the sauce with classic Italian aroma.
• Italian seasoning – A blend of basil, oregano, thyme, and rosemary that builds layers of flavor.
• Crushed tomatoes (canned) – Forms the heart of the marinara, thick and tangy.
• Velveeta cheese – Melts effortlessly to create a creamy, luscious coating for the pasta.
• Mozzarella cheese (shredded) – Adds that irresistible bubbly, browned top.
• Salt and black pepper – Essential for seasoning each layer to taste.

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How To Make the Creamy Velveeta Rigatoni with Italian Beef Marinara

Step 1: Boil the Rigatoni

Bring a large pot of salted water to a boil. Cook rigatoni until just al dente according to package instructions. Drain and set aside.

Step 2: Brown the Beef and Onion

In a deep skillet over medium heat, brown the ground beef with diced yellow onion. Use a wooden spoon to break the meat into small crumbles. Cook until no longer pink and onions are soft, about 7–8 minutes.

Step 3: Add Garlic and Seasonings

Add minced garlic and Italian seasoning to the beef mixture. Stir for 1–2 minutes until fragrant.

Step 4: Simmer the Marinara

Pour in the crushed tomatoes. Season with salt and pepper. Let the mixture simmer for 10–15 minutes so the flavors meld and the sauce thickens slightly.

Step 5: Melt in the Velveeta

Lower the heat and stir in cubed Velveeta cheese. Let it melt completely, turning the sauce rich and creamy. Remove from heat.

Step 6: Combine Pasta and Sauce

In a large mixing bowl, gently toss the cooked rigatoni with the creamy beef marinara until all pasta is coated.

Step 7: Bake to Perfection

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle shredded mozzarella evenly over the top. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until the top is bubbly and golden.

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How to Serve and Store Creamy Velveeta Rigatoni with Italian Beef Marinara

When this dish comes bubbling out of the oven, it’s hard to wait. Let it rest for 5–10 minutes after baking—this helps the cheesy layers settle and makes serving easier. Scoop generous portions into shallow bowls and garnish with freshly chopped parsley or a sprinkle of grated Parmesan if desired.

Pair it with a crisp Caesar salad, garlic bread, or even a simple balsamic-dressed green salad. It also stands up well on its own as a one-pan meal.

To store leftovers, allow the pasta to cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, microwave individual servings with a splash of water to maintain creaminess, or warm in a 350°F oven covered with foil for 15–20 minutes.

For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

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Frequently Asked Questions

How do I prevent the pasta from getting mushy when baked?

Cook the rigatoni just until al dente. This keeps it firm enough to hold up through baking without turning soft or soggy.

Can I use another type of pasta?

Absolutely. Penne, ziti, or even shells work well here—just choose a pasta with texture or ridges to grip the sauce.

What can I use instead of Velveeta?

Cream cheese or a homemade cheese sauce made from butter, flour, and milk with shredded cheddar can be substituted, though it won’t have the same meltability and silkiness as Velveeta.

Is this recipe spicy?

Not inherently. It’s flavorful but not spicy. You can add a pinch of red pepper flakes during the sauce simmer if you want to kick up the heat.

Can I make this ahead?

Yes, assemble the pasta and sauce in the baking dish (without baking), cover tightly, and refrigerate up to 24 hours ahead. Bake straight from the fridge, adding 5–10 extra minutes to the bake time.

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Want More Cheesy Pasta Bake Ideas?

If rich, comforting pasta bakes are your thing, you’ll definitely want to check out some of my other favorites. The Delicious Beef Bowtie Pasta is a great weeknight alternative that combines beefy flavor with a creamy finish.

Looking for something a little spicier? Try the Buffalo Chicken Lasagna Recipe—it layers bold flavors with classic comfort.

You can also explore the creamy side of things with Garlic Sausage Alfredo Rigatoni, a savory twist that leans into rich sausage flavor.

And if you want a pasta that doubles down on decadence, the Best Baked Cream Cheese Spaghetti is a must-make.

For something more tomato-forward and traditional, try the Rigatoni Bolognese with its deep meat sauce that simmers low and slow.

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Pin and Tell Me How Yours Turned Out

You can save this to your pasta or comfort food boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add mushrooms or spice it up with crushed red pepper? Maybe you swapped in turkey? Leave a comment below. I’m always curious to hear your twists.

And don’t forget—for more recipes like this, follow along on my Pinterest at LadyPlate. I post new cozy dishes weekly!

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