Creamy Velveeta Linguine with Italian Beef Marinara

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When you’re craving the perfect combination of hearty Italian flavors with a creamy, cheesy twist, this Creamy Velveeta Linguine with Italian Beef Marinara delivers in every bite. Tender linguine is tossed in a velvety cheese sauce made with classic Velveeta, then layered with a robust beef marinara that’s seasoned with garlic, herbs, and a touch of spice. The result is a dish that brings together comfort food indulgence with traditional Italian flair — perfect for family dinners or cozy nights in.

Ingredients

For the Beef Marinara:

  • 1 lb ground beef (or Italian sausage for extra flavor)

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 1 (28 oz) can crushed tomatoes

  • 1 (15 oz) can tomato sauce

  • 2 tbsp tomato paste

  • 2 tsp Italian seasoning

  • 1 tsp sugar (to balance acidity)

  • Salt & black pepper, to taste

  • 2 tbsp olive oil

  • Fresh basil or parsley, for garnish

For the Creamy Velveeta Linguine:

  • 12 oz linguine pasta

  • 6 oz Velveeta cheese, cubed

  • 1 cup heavy cream (or whole milk for lighter version)

  • 2 tbsp butter

  • 1/4 tsp garlic powder

  • Salt & pepper, to taste

Instructions

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Drain and set aside.

  2. Prepare the Beef Marinara:

    • In a large skillet, heat olive oil over medium heat. Add onions and sauté until soft.

    • Stir in garlic and cook for 1 minute.

    • Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.

    • Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, salt, and pepper.

    • Simmer uncovered for 20–25 minutes, stirring occasionally until thickened and flavorful.

  3. Make the Velveeta Sauce:

    • In a saucepan, melt butter over medium heat. Add cream and garlic powder, bringing to a gentle simmer.

    • Add cubed Velveeta cheese, stirring until fully melted and smooth. Season with salt and pepper.

  4. Combine & Serve:

    • Toss cooked linguine in the creamy Velveeta sauce until evenly coated.

    • Plate the creamy linguine, then spoon a generous portion of beef marinara over the top.

    • Garnish with fresh basil or parsley and a sprinkle of Parmesan if desired.

✨ Serving Suggestion: Pair this dish with garlic bread and a crisp green salad for a complete Italian-inspired feast.

Would you like me to also give you a baked casserole-style version of this recipe (like a cheesy pasta bake) for an extra comforting twist?

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