Description

A creamy, hearty, family-style pasta dish with tender linguine, rich Italian beef marinara, and a molten mix of Velveeta and mozzarella cheeses. Easy to make and impossible to resist!

Ingredients

12 oz linguine

1 lb ground beef

1 can (28 oz) crushed tomatoes

1 small onion, diced

3 cloves garlic, minced

8 oz Velveeta cheese, cubed

1 cup shredded mozzarella cheese

1 tsp Italian seasoning

1/4 tsp red pepper flakes (optional)

2 tbsp chopped fresh parsley

Salt, to taste

Pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.

2. In a large skillet over medium heat, brown the ground beef. Drain excess fat.

3. Add the diced onion and minced garlic. Cook for 2–3 minutes until softened.

4. Stir in crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10–15 minutes.

5. Lower heat and stir in cubed Velveeta until melted and creamy.

6. Add the cooked linguine and toss to coat evenly in the sauce.

7. Transfer to a baking dish. Sprinkle shredded mozzarella over the top.

8. Broil for 2–3 minutes until cheese is bubbly and golden.

9. Garnish with fresh parsley and serve immediately.

Notes

Don’t overcook the linguine—keep it al dente for best texture after broiling.

If using sausage or turkey instead of beef, reduce added salt to balance.

To keep the reheated pasta creamy, add a splash of milk or broth before microwaving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stove + Oven Broil
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion
Calories: 560
Sugar: 7g
Sodium: 840mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg

Keywords: cheesy linguine, beef marinara, velveeta pasta, weeknight dinner, baked pasta