Description
Creamy Velveeta Bowtie Pasta with Italian Beef Marinara is a comforting, cheesy pasta dish featuring tender bowtie noodles, savory ground beef, rich marinara, and melty Velveeta cheese—perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 12 ounces bowtie pasta
- 1 (14.5 oz) jar marinara sauce
- 1 (8 oz) block Velveeta cheese, cubed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente, about 8–10 minutes. Drain and set aside.
- In a large skillet over medium heat, add the ground beef. Break up with a wooden spoon and cook until browned and no pink remains. Season with salt, pepper, Italian seasoning, and garlic powder while cooking.
- Pour the marinara sauce into the skillet with the beef. Stir to combine and bring to a gentle simmer.
- Add the Velveeta cheese cubes to the skillet. Stir frequently until the cheese melts and the sauce becomes creamy and smooth.
- Toss the cooked bowtie pasta into the skillet. Stir well to evenly coat the pasta with the cheesy marinara sauce.
- Sprinkle in the shredded mozzarella cheese and stir until melted and incorporated. If desired, sprinkle Parmesan cheese on top and garnish with freshly chopped basil before serving.
Notes
- Use ground turkey or chicken for a lighter version.
- Try adding sautéed bell peppers or spinach for extra veggies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra richness, stir in a splash of heavy cream before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 530
- Sugar: 7g
- Sodium: 970mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg