Cheesy Spaghetti with Ground Beef and Velveeta Marinara Sauce
This hearty and cheesy spaghetti dish combines ground beef and creamy Velveeta marinara sauce, perfect for a quick weeknight dinner.
Ingredients
Pasta and Sauce
- 8 ounces spaghetti or sub with whole wheat pasta for a healthier option
- 1 jar (24 ounces) marinara sauce homemade or store-bought
Meat and Cheese
- 1 pound ground beef swap for ground turkey or plant-based meat for a leaner choice
- 8 ounces Velveeta cheese, cubed try a reduced-fat version for fewer calories
Vegetables and Seasonings
- 1 medium onion, diced optional for added sweetness
- 2 cloves garlic, minced for a flavor boost
- Salt and pepper, to taste
- Fresh parsley, for garnish optional
Instructions
Preparation
- Start by boiling a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the rest.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the diced onion and sauté for about 2 minutes until translucent.
- Toss in the minced garlic, cooking for an additional minute, then add the ground beef. Cook until browned, breaking it apart as it cooks (about 5-7 minutes). Drain any excess grease.
- Pour in the marinara sauce, mixing well. Let it simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Reduce heat to low and stir in the cubed Velveeta cheese. Allow it to melt completely, creating a creamier texture. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Toss the cooked spaghetti into the skillet with the cheesy beef marinara sauce. Mix until the spaghetti is completely coated.
- Dish up your cheesy spaghetti, garnishing with chopped fresh parsley if desired. Dig in and enjoy the ooey-gooey goodness!
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, simply add a splash of water or broth to prevent it from drying out. This recipe also freezes remarkably well for up to three months—just thaw and reheat whenever you're in need of a quick meal.