Introduction
Oh, those nights when you just need something warm, comforting, and downright delicious to hit the spot! This Creamy Velveeta Spaghetti with Italian Beef Marinara recipe is like a hug in a bowl. It brings back all those cozy memories of family dinners and lazy Sundays, but the best part? It’s incredibly simple to whip up, even on your busiest weeknights. You’ll have a hearty, satisfying meal on the table in no time, and trust me, everyone will be asking for seconds!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for quick weeknight meals.
- Easy: Minimal prep and straightforward steps mean anyone can make it.
- Giftable: Pack it up in a nice container, and it makes a wonderful meal to bring to friends or family.
- Crowd-pleasing: The combination of rich marinara, savory beef, and velvety cheese is a guaranteed hit with both kids and adults.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to create this magical dish:
- 12 oz spaghetti: Your favorite pasta to get this party started.
- 1 lb ground beef: The savory backbone of our delicious sauce.
- 1 jar (24 oz) marinara sauce: A good quality jarred sauce makes this super speedy.
- 8 oz Velveeta cheese, cubed: This is our secret weapon for that irresistible creamy texture!
- 1 cup shredded mozzarella cheese: For that extra gooey, cheesy goodness we all crave.
- 1/2 tsp garlic powder: A little boost of garlic flavor without the fuss.
- 1/2 tsp onion powder: Enhances that savory depth.
- 1 tsp Italian seasoning: A blend that whispers of sun-drenched herbs.
- 1/4 tsp crushed red pepper flakes (optional): Just a tiny pinch if you like a little warmth!
- Salt and pepper to taste: To perfectly balance all those wonderful flavors.
- 1 tbsp olive oil: To get our beef perfectly browned.
- Optional: chopped parsley or basil for garnish: A little fresh green makes it look as good as it tastes!
How to Make It
Alright, let’s get cooking! Grab your apron and let’s dive in. This is so easy, you’ll feel like a kitchen pro in no time.
- Cook Your Spaghetti: First things first, get that spaghetti going according to the package directions. While it’s happily boiling away, you can start on the sauce. Once it’s perfectly al dente, drain it well and set it aside.
- Brown the Beef: Heat the olive oil in a nice, big skillet over medium-high heat. Toss in your ground beef and break it up with a spoon as it cooks. You want it all beautifully browned. Once it’s done, carefully drain off any extra grease – we’re going for creamy, not greasy!
- Simmer the Sauce: Now, stir in the jar of marinara sauce, garlic powder, onion powder, Italian seasoning, and those optional red pepper flakes if you’re feeling a little daring. Give it all a good stir, bring it to a gentle simmer, and let it cook for about 5 minutes. This lets all those yummy flavors get to know each other.
- Melt the Magic: Reduce your heat to low. This is where the magic happens! Add the cubed Velveeta cheese to the skillet. Stir, stir, stir! Keep going until it’s completely melted and the sauce is smooth and luscious. I love watching it transform!
- Combine and Coat: Now, add your cooked spaghetti and the shredded mozzarella cheese right into the skillet with that glorious sauce. Toss everything together gently, making sure every strand of spaghetti gets coated in that creamy, cheesy goodness.
- Season to Perfection: Taste your creation and add salt and pepper as needed. It’s all about making it perfect for your taste buds.
- Serve it Up! Ladle this deliciousness into bowls. If you’re feeling fancy, sprinkle a little chopped parsley or basil on top. It’s ready to be devoured!
Substitutions & Additions
This recipe is fantastic as is, but I always love a chance to get creative in the kitchen! Here are a few ideas:
- Pasta Swap: Don’t have spaghetti? Penne, rotini, or even rigatoni work beautifully here.
- Veggie Boost: Want to sneak in some extra veggies? Sauté some chopped onions and bell peppers with the ground beef, or stir in some frozen peas or spinach during the last few minutes of simmering the sauce.
- Spicy Kick: If you love heat, add a pinch more red pepper flakes, or even a dash of your favorite hot sauce to the sauce.
- Herbal Notes: A sprinkle of fresh basil or oregano stirred in at the end adds a lovely fresh flavor.
Tips for Success
A few little secrets to make this recipe an absolute triumph every time:
- Don’t Overcook the Pasta: Cook your spaghetti until it’s just tender (al dente). It will finish cooking a little in the sauce, and you don’t want mushy pasta.
- Low and Slow for the Cheese: Make sure your heat is on low when you add the Velveeta. This prevents it from breaking or becoming oily. Gentle heat is key for that smooth, creamy texture.
- Prep Ahead: You can brown the ground beef and make the marinara sauce base (up to step 3) a day in advance. Store them separately in the fridge. Then, all you have to do is reheat the sauce, melt the cheese, and combine with the pasta when you’re ready to eat!
How to Store It
Got leftovers? Lucky you! This creamy spaghetti is just as delicious the next day. Let it cool completely, then store it in an airtight container in the refrigerator. It should keep well for about 3-4 days. When you’re ready to enjoy it again, you can reheat it gently on the stovetop over low heat, adding a splash of milk or water if it seems a little thick. You can also microwave it, but stir it halfway through for even heating.
FAQs
Can I use a different type of cheese instead of Velveeta?
While Velveeta is what gives this recipe its signature creamy, melty texture, you could try using a processed cheese like American cheese slices. However, it might not achieve the exact same smooth consistency.
Is this recipe very cheesy?
Yes, it is! The combination of Velveeta and mozzarella makes it wonderfully cheesy and creamy, which is part of its charm. If you prefer less cheese, you can reduce the amount of mozzarella slightly.
Can I make this vegetarian?
Absolutely! You can omit the ground beef and simply use the marinara sauce, Velveeta, and mozzarella. You could also add extra vegetables like mushrooms or zucchini for a heartier vegetarian option.
How can I make the sauce a bit richer?
For an even richer sauce, you can add a tablespoon or two of heavy cream or a dollop of sour cream after the Velveeta has melted. Stir it in gently for extra creaminess.
Creamy Velveeta Spaghetti with Italian Beef Marinara
Equipment
- Skillet large
- Pot for boiling spaghetti
Ingredients
Hauptzutaten
- 12 oz spaghetti Your favorite pasta
- 1 lb ground beef The savory backbone of our delicious sauce.
- 24 oz marinara sauce A good quality jarred sauce makes this super speedy.
- 8 oz Velveeta cheese cubed. This is our secret weapon for that irresistible creamy texture!
- 1 cup mozzarella cheese shredded. For that extra gooey, cheesy goodness we all crave.
- 0.5 tsp garlic powder A little boost of garlic flavor without the fuss.
- 0.5 tsp onion powder Enhances that savory depth.
- 1 tsp Italian seasoning A blend that whispers of sun-drenched herbs.
- 0.25 tsp crushed red pepper flakes optional. Just a tiny pinch if you like a little warmth!
- salt and pepper to taste. To perfectly balance all those wonderful flavors.
- 1 tbsp olive oil To get our beef perfectly browned.
- chopped parsley or basil for garnish (optional). A little fresh green makes it look as good as it tastes!
Instructions
- Cook your spaghetti according to the package directions. While it's happily boiling away, you can start on the sauce. Once it's perfectly al dente, drain it well and set it aside.12 oz spaghetti
- Heat the olive oil in a nice, big skillet over medium-high heat. Toss in your ground beef and break it up with a spoon as it cooks. You want it all beautifully browned. Once it’s done, carefully drain off any extra grease – we’re going for creamy, not greasy!12 oz spaghetti
- Now, stir in the jar of marinara sauce, garlic powder, onion powder, Italian seasoning, and those optional red pepper flakes if you’re feeling a little daring. Give it all a good stir, bring it to a gentle simmer, and let it cook for about 5 minutes. This lets all those yummy flavors get to know each other.12 oz spaghetti
- Reduce your heat to low. This is where the magic happens! Add the cubed Velveeta cheese to the skillet. Stir, stir, stir! Keep going until it’s completely melted and the sauce is smooth and luscious. I love watching it transform!12 oz spaghetti
- Now, add your cooked spaghetti and the shredded mozzarella cheese right into the skillet with that glorious sauce. Toss everything together gently, making sure every strand of spaghetti gets coated in that creamy, cheesy goodness.12 oz spaghetti
- Taste your creation and add salt and pepper as needed. It’s all about making it perfect for your taste buds.12 oz spaghetti
- Ladle this deliciousness into bowls. If you’re feeling fancy, sprinkle a little chopped parsley or basil on top. It’s ready to be devoured!12 oz spaghetti