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Velveeta Beef Linguine in Cheesy Marinara Sauce
Isabella

Velveeta Beef Linguine in Cheesy Marinara Sauce

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Ingredients Method

Ingredients
  

  • 12 ounces linguine
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes plus more for garnish
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2 cups marinara sauce
  • ½ cup heavy cream
  • 8 ounces Velveeta cheese cubed
  • 1 ½ cups shredded mozzarella cheese divided
  • 2 tablespoons grated Parmesan cheese optional
  • 2 tablespoons chopped fresh parsley optional

Method
 

  1. Cook the linguine in salted water until al dente. Reserve about 1/2 cup of pasta water, then drain.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook until the beef is browned and the onion is tender.
  3. Stir in the garlic, Italian seasoning, crushed red pepper, black pepper, and salt. Cook for 30 seconds, just until fragrant.
  4. Pour in the marinara sauce and heavy cream, then stir well. Add the Velveeta and cook over medium-low heat until melted into a thick, smooth sauce.
  5. Add the cooked linguine to the skillet and toss until fully coated. Stir in a splash of reserved pasta water only if needed to loosen the sauce slightly.
  6. Mix in 1 cup of the mozzarella until melted and stretchy. Sprinkle the remaining 1/2 cup mozzarella over the top and let it melt for 1 to 2 minutes.