Description
A comforting dish combining creamy Velveeta linguine with savory Italian beef marinara.
Ingredients
Scale
- 8 oz linguine
- 1 lb ground Italian beef
- 1 can (15 oz) crushed tomatoes
- 1 cup Velveeta cheese, cubed
- 1 cup beef broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onions and sauté for 2-3 minutes until translucent. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the ground Italian beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the crushed tomatoes and beef broth. Season with Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Add the cubes of Velveeta cheese to the sauce, stirring gently until melted.
- Combine the drained linguine back into the skillet, tossing to coat the pasta with the sauce.
- Let it sit for a few minutes before serving, and garnish with freshly grated Parmesan or fresh basil.
Notes
Store in the fridge for up to 3 days or freeze for up to 2 months. Customize by adding vegetables or adjusting spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg