Irresistible Creamy Velveeta Bowtie Pasta With Italian Beef Marinara
A satisfying one‐pot pasta dish combining bowtie noodles, savory Italian ground beef marinara, and creamy Velveeta cheese—finished with mozzarella, Parmesan, and fresh basil
Ingredients
- 12 oz bowtie pasta farfalle
- 1 lb lean ground beef
- 14.5 oz jar marinara sauce
- 8 oz Velveeta cheese cubed
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan optional
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & black pepper to taste
- Fresh basil chopped (for garnish)
Instructions
- Boil salted water, cook bowtie pasta 8–10 minutes until al dente. Drain and set aside.
- In a skillet over medium heat, cook beef 7–9 minutes until browned. Season with salt, pepper, Italian seasoning, and garlic powder. Drain if needed.
- Stir in marinara and simmer 3–4 minutes.
- Add Velveeta cubes and stir until melted and smooth.
- Add pasta and toss to coat. Stir in mozzarella until melted. Add Parmesan if desired.
- Adjust seasoning. Garnish with chopped basil and serve warm.