This Creamy Velveeta Spaghetti with Italian Beef Marinara is the ultimate weeknight comfort dish. It’s rich, cheesy, and deeply satisfying, blending the heartiness of spiced ground beef with the melty smoothness of Velveeta and perfectly cooked spaghetti. Whether you’re feeding a family or meal prepping for the week, this recipe delivers on flavor, ease, and those nostalgic vibes of creamy baked pasta.

Think of it like your favorite baked ziti and classic spaghetti had a deliciously cheesy baby. The marinara clings to every strand of spaghetti, while the Velveeta adds a luscious, silky texture that sets this dish apart from your average pasta dinner. A quick broil at the end melts the cheese into a golden blanket that you’ll want to dive right into.

What Kind of Cheese Should I Use for Creamy Velveeta Spaghetti?

Velveeta is the main star for creaminess here. It melts beautifully and evenly, coating the noodles with that familiar smooth texture we all grew up loving. If you want extra depth, a bit of shredded mozzarella or sharp cheddar on top before baking can enhance the overall flavor and provide that golden-bubbly top.

Ingredients for the Creamy Velveeta Spaghetti with Italian Beef Marinara

Spaghetti Noodles
This is the base that holds all the sauce and cheese. Cooked al dente, it gives the perfect bite.

Ground Beef
Use lean ground beef to avoid excess grease. Season it well with Italian spices to add depth to the marinara.

Marinara Sauce
Choose a robust, good-quality marinara or make your own. This is what ties the beef and noodles together.

Velveeta Cheese
The creamy hero of the recipe. It melts effortlessly and gives that signature silky finish.

Shredded Mozzarella (optional)
A topping addition that turns bubbly and slightly golden in the oven for texture and visual appeal.

Garlic & Onion
Aromatic and flavorful, these form the base of your beef mixture.

Italian Seasoning
A must for bringing in that bold, herby flavor that defines Italian-style pasta dishes.

Fresh Parsley (optional)
Sprinkle over the top before serving for a fresh pop of color and a hint of earthiness.

How To Make the Creamy Velveeta Spaghetti with Italian Beef Marinara

Step 1: Boil the Spaghetti

Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add spaghetti and cook until al dente according to package instructions. Drain and set aside.

Step 2: Cook the Beef and Aromatics

In a large skillet over medium heat, brown the ground beef. Once it starts to cook through, add diced onion and minced garlic. Continue cooking until beef is fully browned and onions are soft and translucent. Drain excess grease if needed.

Step 3: Season and Simmer

Stir in Italian seasoning, salt, and pepper to taste. Pour in the marinara sauce and let the mixture simmer for 5–7 minutes so the flavors meld.

Step 4: Make It Creamy

Cube the Velveeta and stir it into the beef marinara mixture. Let it melt slowly over low heat, stirring continuously until smooth and velvety. If it gets too thick, add a splash of reserved pasta water.

Step 5: Combine with Spaghetti

Add the cooked spaghetti into the skillet or transfer both into a large mixing bowl. Toss everything together until the pasta is completely coated in the creamy beef sauce.

Step 6: Transfer and Top

Preheat your oven to broil. Spread the cheesy spaghetti mixture into a greased baking dish. Sprinkle shredded mozzarella on top.

Step 7: Broil Until Bubbly

Place the dish under the broiler for 3–5 minutes, just until the cheese is melted and lightly golden. Watch carefully to avoid burning.

Step 8: Serve Hot

Remove from oven and let it sit for a few minutes. Garnish with chopped parsley and serve hot with garlic bread or a simple side salad.

Best Ways to Serve and Store Creamy Velveeta Spaghetti with Italian Beef Marinara

This dish is best served hot and fresh out of the oven, when the cheese is still gooey and the sauce clings to every strand of spaghetti. Pair it with crusty garlic bread, a fresh green salad, or even roasted veggies for a complete meal.

For storage, let the leftovers cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat in the microwave or oven with a splash of milk or water to loosen up the sauce.

This recipe also freezes well! Portion it out, wrap tightly, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat thoroughly.

Frequently Asked Questions

What can I use instead of Velveeta?

You can substitute Velveeta with cream cheese or a mix of shredded cheddar and a splash of heavy cream. The texture won’t be as smooth, but it will still be rich and delicious.

Can I make this ahead of time?

Yes! Prepare everything up to the broiling step. Cover and refrigerate the dish. When ready to serve, broil just before eating.

Is this dish spicy?

No, it’s more savory and cheesy than spicy. If you like a little heat, consider adding crushed red pepper flakes or a spicy marinara.

Can I use ground turkey or chicken instead of beef?

Absolutely! Just make sure to season generously, as leaner meats have a milder flavor.

What’s the best pasta shape for this recipe?

Spaghetti works great, but you can also use linguine, penne, or rigatoni if you prefer shorter pasta shapes.

How do I reheat leftovers?

Microwave individual portions with a splash of milk, or reheat in a covered dish in the oven at 350°F until heated through.

Want More Pasta Dinner Ideas?

If you love this Creamy Velveeta Spaghetti with Italian Beef Marinara, you’re going to want to try more comfort-packed pasta dishes! Here are a few you’ll find right on the blog:

One Pot Creamy Beef and Garlic Butter Pasta for a no-fuss skillet meal that brings bold flavor in every bite.
Creamy Cheesy Garlic Butter Rigatoni with Savory Beef when you want thick pasta and velvety sauce.
Million Dollar Spaghetti Casserole if you’re in the mood for something baked and indulgent.
Cheesy Baked Tortellini with Meat Sauce for a twist on lasagna vibes.
Red Pepper Rigatoni: A Creamy Bold Pasta Delight when you want something a little smoky and spicy.

For even more recipes like this, check out my daily shares on Pinterest @hallarecipes – your next favorite dinner might just be a scroll away.

📌 Save this recipe to your Pinterest comfort food or pasta board so you can come back to it again and again.

And I’d love to hear how it turned out for you! Did you use mozzarella or go full Velveeta? Any add-ins like mushrooms or spinach?

Drop your thoughts in the comments below. Your tips help others make it their own, too!

Creamy Velveeta Spaghetti with Italian Beef Marinara

Author: Jam Scott
Total Time: 35 minutes
Yield: 6 servings

Print Recipe

Description

A rich, creamy spaghetti dish made with melty Velveeta cheese, Italian-seasoned ground beef, and savory marinara, all broiled to perfection with bubbly cheese on top. This is comfort food made simple and family-approved.

Instructions

1. Fill a large pot with salted water and bring to a boil. Add spaghetti and cook until al dente. Drain and set aside.

2. In a large skillet, brown the ground beef over medium heat. Add onion and garlic, cooking until beef is browned and onions are soft. Drain grease if needed.

3. Stir in Italian seasoning, salt, and pepper. Add marinara sauce and simmer for 5–7 minutes.

4. Lower heat and stir in cubed Velveeta. Stir constantly until melted and smooth. Add a splash of pasta water if sauce is too thick.

5. Add cooked spaghetti to the skillet or combine in a large bowl. Toss to coat pasta in the creamy beef sauce.

6. Transfer mixture to a greased baking dish. Top with shredded mozzarella.

7. Broil on high for 3–5 minutes, until cheese is melted and bubbly. Watch closely.

8. Remove from oven, rest for a few minutes, garnish with parsley, and serve hot.