Creamy Velveeta Bowtie Pasta with Italian Beef Marinara
Simply Pasta Recipes cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
Bowtie pasta is combined with browned ground beef, marinara sauce, and melted Velveeta for a creamy, cheesy Italian-inspired skillet meal.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Weights are estimates. Together, the ingredients weigh about 1.43 kg before cooking, which is about 360 g per serving.
Steps
Bring a large pot of generously salted water to a rolling boil. Add the bowtie pasta and cook according to the package directions until al dente, stirring occasionally so the pasta does not stick. Reserve about 1 cup of pasta water, then drain the pasta.
While the pasta cooks, place a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon, until browned throughout and no pink remains.
Carefully drain excess grease from the skillet if necessary, then return the beef to the heat.
Add the marinara sauce to the skillet with the cooked beef. Stir to combine and simmer over medium-low heat for 4–5 minutes, until the sauce is hot and lightly bubbling.
Add the cubed Velveeta to the beef and marinara mixture. Stir continuously over low heat for 2–4 minutes, until the cheese has melted completely and the sauce is smooth and creamy.
Add the drained bowtie pasta to the skillet. Fold gently until every piece is coated with the creamy beef marinara. If the sauce is too thick, stir in reserved pasta water a tablespoon or two at a time until it reaches the desired consistency.
Taste and adjust seasoning if needed. Serve hot, straight from the pan to plates.
Notes
The source provides the beef, pasta, and marinara quantities but does not specify the amount of Velveeta or cooking instructions; the cheese quantity and preparation steps are reconstructed from the recipe title and standard technique. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of water or milk.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 822
- Protein
- 42 g
- Carbs
- 79 g
- Fat
- 37 g
- Fiber
- 5 g
Where the calories come from
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