Description

This Creamy Velveeta Spaghetti with Italian Beef Marinara Delight is a comforting and flavorful pasta dish featuring a rich blend of seasoned ground beef, marinara sauce, and smooth Velveeta cheese. Perfectly cooked spaghetti is tossed in a luscious cheesy tomato sauce, garnished with fresh parsley and optional red pepper flakes for a subtle kick. An easy-to-make meal that combines creamy indulgence with classic Italian flavors, suitable for weeknight dinners or casual gatherings.

Ingredients

Scale

Spaghetti

8 oz Spaghetti (Substitute with angel hair or gluten-free pasta if needed.)

Sauté Base

2 tbsp Olive Oil (For sautéing.)
1 small Onion, diced (Shallots can be used for a milder flavor.)
3 cloves Garlic, minced (Fresh garlic preferred.)

Meat and Seasoning

1 lb Ground Beef (85-90% lean; can replace with ground turkey or chicken.)
1.5 tsp Italian Seasoning (A blend of oregano, basil, and thyme can substitute.)
1 tsp Kosher Salt
0.5 tsp Black Pepper (Adjust to taste.)

Sauce and Cheese

24 oz Marinara Sauce (Store-bought or homemade.)
8 oz Velveeta Cheese, cubed (Can mix cream cheese and cheddar instead.)
0.5 cup Reserved Pasta Water (As needed to adjust sauce consistency.)

Garnish

2 tbsp Fresh Parsley, chopped (For garnish; basil can be used instead.)
0.25 tsp Red Pepper Flakes (Optional for a kick.)
0.25 cup Grated Parmesan (Optional for serving; Pecorino Romano is a great alternative.)

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Instructions

Cook Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain the pasta, reserving half a cup of pasta water to use later in the sauce.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Brown the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Season with kosher salt, black pepper, and Italian seasoning. Cook for 6-8 minutes until the beef is browned and cooked through, draining any excess fat if necessary.
Add Marinara Sauce and Simmer: Pour the marinara sauce into the skillet with the beef. Stir to combine all ingredients evenly. Allow the sauce to simmer gently for 8-10 minutes to meld the flavors.
Melt Velveeta Cheese: Reduce the heat to low and add the cubed Velveeta cheese to the skillet. Stir continuously until the cheese melts completely into the sauce, creating a creamy texture. If the sauce is too thick, stir in some of the reserved pasta water to reach your desired consistency.
Toss Pasta with Sauce: Add the cooked and drained spaghetti to the skillet with the sauce. Toss thoroughly to coat the pasta evenly with the creamy beef marinara mixture. Let it cook together on low heat for about a minute to blend flavors.
Garnish and Serve: Sprinkle the chopped fresh parsley and optional red pepper flakes over the top for a fresh and spicy finish. Serve hot with grated Parmesan cheese offered on the side for extra richness.

Notes

Substitute spaghetti with angel hair or gluten-free pasta to accommodate dietary preferences.
Ground turkey or chicken can be used instead of beef for a leaner option.
For a milder garlic flavor, swap minced garlic with shallots.
Adjust red pepper flakes to control the heat level or omit if preferred.
Using reserved pasta water helps to perfect the sauce’s consistency and makes it silky.
Serving with grated Pecorino Romano is a flavorful alternative to Parmesan cheese.