Tanya Rivers
Rich, cheesy, and loaded with flavor, this Creamy Velveeta Linguine with Italian Beef Marinara brings all the comfort of a home-cooked Italian meal right to your kitchen. The tender linguine noodles are drenched in a luscious Velveeta cheese sauce and topped with a hearty beef marinara that simmers with herbs and crushed tomatoes. This dish is a delicious fusion of creamy indulgence and savory satisfaction.
Whether you’re making dinner for a busy weeknight or treating your family to something special on the weekend, this easy pasta recipe is sure to impress. The balance of textures and bold Italian-inspired flavors makes it a crowd-pleaser from the very first bite.
Why You’ll Love This Creamy Velveeta Linguine with Italian Beef Marinara
This pasta dinner is a winner for so many reasons! First, it’s incredibly easy to make with simple pantry staples and minimal prep. Velveeta melts perfectly into a silky cheese sauce, coating every strand of linguine in creamy goodness. The beef marinara is robust, seasoned beautifully, and brings protein-packed comfort to the table.
Plus, it’s a great way to make use of ingredients you probably already have on hand. It’s kid-friendly, husband-approved, and dinner-party ready. Best of all, you don’t need to be a chef to pull it off!
What Kind of Pasta Should I Use?
Linguine is the perfect choice for this dish because its flat, wide shape holds the creamy sauce so well. It also enhances the overall mouthfeel and ensures a satisfying bite with every forkful. But if you don’t have linguine, feel free to substitute with fettuccine, spaghetti, or even penne. Just be sure to cook the pasta al dente so it doesn’t get too soft when combined with the sauce.
Ingredients for the Creamy Velveeta Linguine with Italian Beef Marinara
Each ingredient in this dish plays a role in creating rich, indulgent flavor and irresistible texture. Here’s what you need and why it matters:
- Linguine Pasta: The long, flat strands are ideal for soaking up the creamy cheese sauce.
- Ground Beef: A hearty, flavorful base for the marinara. You can also use Italian sausage for extra spice.
- Velveeta Cheese: Melts into the pasta like a dream, creating a smooth, velvety cheese sauce.
- Crushed Tomatoes: Essential for building a thick, rich marinara base with that classic Italian flavor.
- Garlic and Onion: Adds depth and savory aroma to the sauce.
- Italian Seasoning: A perfect blend of herbs to enhance the marinara with authentic flavor.
- Olive Oil: Used to sauté the aromatics and start the base of the sauce.
- Salt and Black Pepper: Simple but necessary seasonings to bring everything together.
- Fresh Parsley: Optional garnish for a pop of color and freshness.
How To Make the Creamy Velveeta Linguine with Italian Beef Marinara
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside, reserving a little pasta water.
Step 2: Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until fragrant and translucent.
Step 3: Brown the Beef
Add the ground beef to the skillet. Cook until browned and no longer pink, breaking it apart with a wooden spoon. If there’s excess fat, drain it before continuing.
Step 4: Simmer the Marinara
Pour in the crushed tomatoes and stir in Italian seasoning, salt, and pepper. Let the sauce simmer for 15-20 minutes until thickened.
Step 5: Melt the Velveeta
Cut Velveeta into cubes and stir into the hot marinara sauce. Let it melt completely, creating a creamy blend.
Step 6: Combine with Linguine
Toss the cooked linguine with the creamy beef marinara sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Step 7: Garnish and Serve
Plate the pasta and top with chopped parsley and optional grated Parmesan cheese.
Serving and Storing This Creamy Velveeta Linguine with Italian Beef Marinara
This dish makes a hearty meal for up to 6 people, making it perfect for family dinners or casual get-togethers. Serve it immediately while the cheese sauce is warm and silky.
To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk or water to help revive the creamy consistency. Avoid microwaving too long, as it can separate the sauce.
Freezing isn’t ideal for this dish due to the dairy content, which can alter the texture when thawed.
What to Serve With Creamy Velveeta Linguine with Italian Beef Marinara?
Garlic Bread
A buttery, crisp slice of garlic bread is the ultimate companion for scooping up extra sauce.
Caesar Salad
Cool and crunchy, Caesar salad with romaine, parmesan, and creamy dressing balances out the richness of the pasta.
Roasted Vegetables
Oven-roasted zucchini, carrots, or bell peppers add a nice contrast of textures and freshness.
Caprese Salad
Tomatoes, mozzarella, and basil drizzled with balsamic glaze offers a refreshing Italian side.
Sauteed Spinach
Lightly cooked spinach with garlic and olive oil complements the savory sauce.
Stuffed Mushrooms
Cheesy or herbed mushrooms make a great appetizer or side for this meal.
Antipasto Skewers
Olives, cherry tomatoes, salami, and cheese on skewers add variety and color to the table.
Frequently Asked Questions
Can I use another type of cheese instead of Velveeta?
Yes, you can substitute with shredded cheddar, mozzarella, or a blend of cheeses. However, Velveeta provides the creamiest result without needing a roux.
Is this dish spicy?
No, but you can easily add red pepper flakes or use spicy Italian sausage instead of ground beef if you like a kick.
Can I make this vegetarian?
Absolutely! Skip the ground beef and bulk up the sauce with mushrooms, lentils, or plant-based meat alternatives.
How do I prevent the sauce from becoming too thick?
Use a splash of reserved pasta water when mixing the sauce and pasta. It helps maintain a smooth texture without thinning the flavor.
Is this a good recipe for meal prep?
Yes, it holds up well in the fridge for a few days. Store portions separately and reheat with a touch of liquid to revive the creaminess.
Save This Pin For Later
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And let me know in the comments how yours turned out. Did you try a spicy twist? Did you use another pasta?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
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Creamy Velveeta Linguine with Italian Beef Marinara
Equipment
- Large pot
- Large Skillet
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Ingredients
- 1 lb linguine pasta
- 1 lb ground beef
- 2 cups crushed tomatoes
- 1 cup Velveeta cheese cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente. Drain and set aside, reserving some pasta water.
- In a skillet, heat olive oil over medium. Sauté chopped onion and garlic until translucent.
- Add ground beef and cook until browned. Drain any excess fat.
- Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 15-20 minutes.
- Add Velveeta cubes and stir until melted into the sauce.
- Toss cooked linguine with the creamy beef marinara. Add reserved pasta water if needed to thin the sauce.
- Serve hot, garnished with chopped parsley.