Description
Creamy Velveeta Rigatoni with Italian Beef Marinara is a comforting skillet pasta that combines the smooth melt of Velveeta cheese with a bold Italian beef marinara. It’s rich, cheesy, and satisfying—perfect for busy weeknights or cozy weekends.
Ingredients
2 cups rigatoni pasta
1 pound ground beef
1 ½ cups Velveeta cheese, cubed
1 can (15 oz) crushed tomatoes
3 cloves garlic, minced
1 small onion, chopped
1 tablespoon Italian seasoning
1 ½ cups shredded mozzarella cheese
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic for 3–4 minutes until fragrant.
3. Add ground beef. Season with salt, pepper, and Italian seasoning. Cook until browned.
4. Stir in crushed tomatoes and simmer for 10–12 minutes until thickened.
5. Lower heat and add Velveeta cubes. Stir until melted and smooth. Add a bit of pasta water to loosen if needed.
6. Add cooked rigatoni to the sauce. Fold gently until fully coated.
7. Sprinkle mozzarella on top. Cover for 2–3 minutes until melted, or broil for a golden top.
Notes
Use lean ground beef to avoid excess grease without sacrificing flavor.
If reheating, add a splash of milk or water to revive the creamy consistency.
To make this a baked pasta, transfer to a casserole dish and bake at 375°F for 15–20 minutes until bubbly.
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 6g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: rigatoni, cheesy pasta, beef marinara