Creamy Velveeta Spaghetti with Italian Beef Marinara

A comforting dish featuring spaghetti coated in a creamy Velveeta sauce mixed with rich Italian beef marinara, ideal for family dinners.

Course Dinner, Main Course

Cuisine American, Italian

Keyword Comfort Food, Creamy Spaghetti, Italian Beef, Marinara Sauce, Velveeta

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 650kcal

12 oz Spaghetti noodles Cook until al dente.
1 lb Ground Italian beef Or substitute with mild Italian sausage.
1 jar Marinara sauce (24 oz) Use your favorite jarred or homemade sauce.
1 cup Velveeta cheese, diced No need to grate, just cube it.
2 cloves Garlic, minced Fresh is best for flavor.
1 tbsp Olive oil For sautéing.
to taste Salt & pepper Season as you prefer.
Optional toppings: Fresh basil or parsley, grated Parmesan Adds color and flavor.

Boil a large pot of salted water and cook the spaghetti noodles until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the ground Italian beef to the skillet, breaking it up as it cooks. Season with salt and pepper. Cook until fully browned, letting some pieces get crispy for added flavor.

Pour the marinara sauce into the skillet with the beef, stirring to combine. Let it simmer gently for 5-7 minutes.
Add the diced Velveeta cheese to the skillet. Stir until the cheese melts into the sauce.
Toss the drained spaghetti into the skillet, mixing until every strand is coated in the creamy sauce.
Plate the spaghetti, adding fresh herbs or more cheese on top as desired, and serve immediately while hot.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk if needed.