Creamy Velveeta Linguine with Italian Beef Marinara

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Rich, comforting, and irresistibly cheesy—this Creamy Velveeta Linguine with Italian Beef Marinara is your new go-to pasta obsession. Imagine silky linguine noodles wrapped in a velvety Velveeta cheese sauce and topped with a savory, slow-simmered Italian beef marinara. The result? A soul-warming dish that feels like a giant hug in a bowl.

This dish is weeknight-friendly but has all the comfort of a weekend indulgence. It layers flavors beautifully—from the creamy, buttery Velveeta that melts effortlessly, to the hearty ground beef and herby tomato marinara that gives it that deep Italian flair. Whether you’re cooking for family dinner or looking to impress your guests, this dish delivers big.

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What Kind of Pasta Works Best for This Recipe?

While linguine is the star of this recipe thanks to its flat shape and ideal sauce-gripping texture, you could also use fettuccine, spaghetti, or even penne if you prefer a more tubular bite. Just be sure to cook your pasta al dente for that perfect texture balance against the creamy, cheesy beef sauce.

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Ingredients for the Creamy Velveeta Linguine with Italian Beef Marinara

Linguine Pasta – Provides the perfect base with its smooth, flat surface that holds onto the creamy sauce beautifully.

Velveeta Cheese – The key to the sauce’s creaminess. Velveeta melts like a dream, giving the dish a signature rich, velvety texture.

Ground Beef – Adds savory depth and makes this dish hearty enough for a complete meal.

Crushed Tomatoes – Brings that bright, acidic balance to cut through the richness of the cheese.

Garlic and Onion – Essential aromatics to build flavor right from the base.

Olive Oil – For sautéing your aromatics and browning the beef to perfection.

Italian Seasoning – A blend of herbs like basil, oregano, and thyme that gives the sauce its classic flair.

Crushed Red Pepper Flakes (optional) – For a subtle kick that takes the flavor up a notch.

Fresh Parsley – To finish it off with a pop of color and freshness.

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How To Make the Creamy Velveeta Linguine with Italian Beef Marinara

Step 1: Sauté the Aromatics

Start by heating olive oil in a large skillet over medium heat. Add finely chopped onions and minced garlic, cooking until fragrant and translucent.

Step 2: Brown the Ground Beef

Add the ground beef to the pan and cook until fully browned. Break it apart with a spoon and ensure it’s evenly cooked. Drain excess grease if needed.

Step 3: Simmer the Marinara

Pour in the crushed tomatoes, then stir in Italian seasoning and red pepper flakes if using. Let it simmer for 10–15 minutes to develop deep flavor. Stir occasionally.

Step 4: Cook the Linguine

Meanwhile, cook the linguine in salted boiling water according to the package instructions until al dente. Drain and set aside.

Step 5: Melt the Velveeta

Cut the Velveeta into cubes and add it to the beef marinara sauce. Stir continuously over low heat until the cheese is fully melted and the sauce is luxuriously creamy.

Step 6: Combine and Toss

Add the drained linguine directly into the pan with the sauce. Toss everything together until the noodles are fully coated.

Step 7: Garnish and Serve

Sprinkle freshly chopped parsley over the top before serving. Serve hot and enjoy every melty, savory bite.

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How to Serve and Store This Comforting Pasta Dish

Serve this creamy linguine hot and fresh, straight from the skillet. It pairs perfectly with garlic bread, a crisp green salad, or roasted vegetables for a full dinner spread.

For storing, let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, simply microwave in short bursts with a splash of milk to bring back the creaminess, or reheat on the stovetop over low heat.

Frequently Asked Questions

Can I use a different cheese?

Absolutely. While Velveeta gives this recipe its signature creaminess, you can experiment with cheddar, mozzarella, or even a blend. Just note that the texture might be less smooth.

Is this dish spicy?

Not inherently. The crushed red pepper flakes are optional, so you can leave them out for a milder flavor.

Can I make this ahead of time?

Yes! You can prepare the beef marinara sauce in advance and store it in the fridge. Just cook the pasta fresh before serving for best results.

What’s the best way to freeze it?

Freeze the sauce separately from the pasta in airtight containers. Thaw in the fridge and reheat gently before tossing with freshly cooked linguine.

Can I use whole wheat or gluten-free pasta?

Definitely. This recipe is flexible, so feel free to use your preferred pasta type.

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Want More Cheesy Pasta Ideas?

If you love this Creamy Velveeta Linguine with Italian Beef Marinara, you’ll want to explore these other pasta favorites from the blog:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine
• Garlic Parmesan Beef Spaghetti Pasta
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Bowtie Pasta with Creamy Velveeta Beef Sauce
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest pasta board so you can revisit it anytime.

And don’t forget to drop a comment below! Did you try a spicy version? Maybe swapped the beef for turkey? I love seeing how you put your own twist on these recipes.

For more recipe inspiration, follow along on Pinterest: Life with Nina

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