This Creamy Velveeta Linguine with Italian Beef Marinara is the kind of hearty, satisfying meal I love making when comfort food is the goal. The creamy cheese sauce clings to perfectly cooked linguine, and it’s all finished off with a rich, savory Italian beef marinara. It’s a cozy, flavor-packed dinner that makes any evening feel a little more special.
Why You’ll Love This Recipe
I love how this recipe hits all the marks: cheesy, meaty, creamy, and comforting. It combines the silky texture of Velveeta with the bold flavors of Italian-seasoned ground beef and marinara. It comes together with simple ingredients and delivers a restaurant-quality dish at home. It’s perfect for both weeknight meals and entertaining friends or family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz linguine pasta
1 tablespoon salt
8 oz Velveeta cheese, cubed
0.5 cup whole milk
1 tablespoon butter
0.25 teaspoon black pepper
Pinch paprika
1 tablespoon olive oil
1 lb ground beef
1 small yellow onion, finely chopped
3 cloves garlic, minced
24 oz jar marinara sauce
1 teaspoon Italian seasoning
0.5 teaspoon salt
0.25 teaspoon red pepper flakes
1 tablespoon tomato paste
Optional: chopped fresh basil or parsley
Optional: grated Parmesan cheese
Optional: crushed red pepper flakes
Optional: sautéed mushrooms or bell peppers
Directions
- I bring a large pot of salted water to a boil and cook the linguine until al dente. I reserve about ½ cup of the pasta water before draining.
- In a skillet, I heat olive oil over medium and sauté the onions until translucent. Then I add the garlic and cook for another 30 seconds.
- I add the ground beef and cook it until browned and slightly crispy.
- I stir in the tomato paste, marinara sauce, Italian seasoning, salt, and red pepper flakes. Then I let it simmer on low for 15 to 20 minutes.
- In a separate saucepan, I melt the Velveeta with milk over low heat, stirring constantly. I mix in the butter, black pepper, and paprika.
- I toss the cooked linguine with the cheese sauce, adding some reserved pasta water if needed to reach a silky consistency.
- I plate the creamy linguine and top each portion with a generous spoonful of the beef marinara.
- I finish it off with fresh herbs, Parmesan, or chili flakes when I want a little extra flavor.
Servings and timing
This recipe makes 6 servings. It takes about 10 minutes to prep and 30 minutes to cook, for a total of 40 minutes from start to finish.
Variations
When I want to switch things up, I use ground turkey or Italian sausage instead of beef. I sometimes add sautéed mushrooms or bell peppers to the marinara for extra veggies. For a spicy kick, I use hot Italian sausage and extra red pepper flakes. You can also try different pasta shapes like penne or rigatoni if linguine isn’t on hand.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a skillet over low heat with a splash of milk or water to loosen the sauce. The microwave works too, but I make sure to stir halfway through to heat it evenly. This dish doesn’t freeze well due to the cheese sauce separating.
FAQs
Can I use a different type of cheese instead of Velveeta?
Yes, I can use other melty cheeses like American or a mix of cheddar and mozzarella, though the texture may be slightly different.
Is this dish spicy?
It has a mild kick from the red pepper flakes, but I adjust the heat to my taste or leave them out entirely.
Can I make it vegetarian?
Absolutely. I skip the beef and double up on veggies like mushrooms, bell peppers, or zucchini.
What kind of marinara sauce works best?
I like to use a good-quality, flavorful jarred marinara or homemade sauce if I have some on hand.
Can I prepare this ahead of time?
I can make the marinara and cheese sauce ahead, then just boil fresh pasta and assemble before serving.
Will this work with gluten-free pasta?
Yes, I just follow the package instructions carefully since gluten-free pasta can be more delicate.
Can I add more veggies to the dish?
Definitely. I like to add spinach, zucchini, or even peas to the marinara sauce.
How do I keep the cheese sauce from clumping?
I stir constantly and keep the heat low to ensure a smooth, creamy texture.
Can I make this dish lighter?
I can use low-fat milk and reduce the amount of cheese slightly without losing too much richness.
What should I serve with this pasta?
I usually serve it with garlic bread or a fresh green salad to balance the richness.
Conclusion
Creamy Velveeta Linguine with Italian Beef Marinara is the kind of dish I turn to when I want something hearty, satisfying, and full of flavor. It’s easy to make, endlessly adaptable, and always a hit at the dinner table. Whether for a weeknight or a casual get-together, this comforting pasta never disappoints.
Print
Creamy Velveeta Linguine with Italian Beef Marinara
- Total Time: 40 minutes
- Yield: 6 servings
Description
Creamy Velveeta Linguine with Italian Beef Marinara is the ultimate cheesy comfort food. This hearty Italian-American dish features velvety cheese-coated pasta topped with savory beef marinara—perfect for easy dinners, family meals, or cozy comfort cravings.
Ingredients
12 oz linguine pasta
1 tablespoon salt
8 oz Velveeta cheese, cubed
0.5 cup whole milk
1 tablespoon butter
0.25 teaspoon black pepper
Pinch paprika
1 tablespoon olive oil
1 lb ground beef
1 small yellow onion, finely chopped
3 cloves garlic, minced
24 oz jar marinara sauce
1 teaspoon Italian seasoning
0.5 teaspoon salt
0.25 teaspoon red pepper flakes
1 tablespoon tomato paste
Optional: chopped fresh basil or parsley
Optional: grated Parmesan cheese
Optional: crushed red pepper flakes
Optional: sautéed mushrooms or bell peppers
Instructions
Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve ½ cup pasta water, then drain and set aside.
In a skillet, heat olive oil over medium. Sauté onions until translucent, then add garlic and cook for 30 seconds.
Add ground beef and cook until browned and slightly crispy.
Stir in tomato paste, marinara sauce, Italian seasoning, salt, and red pepper flakes. Simmer on low for 15–20 minutes.
In a separate saucepan, melt Velveeta with milk over low heat, stirring constantly. Add butter, black pepper, and paprika.
Toss cooked linguine with cheese sauce, adding pasta water if needed to loosen.
Plate the creamy linguine and top each serving with beef marinara.
Garnish with herbs, Parmesan, or chili flakes if desired. Serve hot.
Notes
Use high-quality marinara for a richer taste.
Don’t skip the pasta water—it helps smooth out the cheese sauce.
Al dente pasta holds the creamy sauce better.
Add veggies like sautéed mushrooms or bell peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
