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.
Ingredients
Main ingredients
- 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.
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
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.