Description
A comforting and creamy Velveeta Rigatoni pasta dish with a rich Italian beef marinara sauce, melted mozzarella, and perfectly cooked rigatoni. This hearty dinner comes together in about 40 minutes, combining flavorful ground beef, tangy crushed tomatoes, and creamy Velveeta cheese for a deliciously cheesy meal.
Ingredients
Scale
Pasta
- 2 cups rigatoni pasta
Meat Sauce
- 1 pound ground beef
- 1 can (15 oz) crushed tomatoes
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
Cheese
- 1 ½ cups Velveeta cheese, cubed
- 1 ½ cups shredded mozzarella cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 10-12 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, sautéing for 3-4 minutes until fragrant and translucent.
- Brown Ground Beef: Add the ground beef to the skillet. Season with salt, pepper, and Italian seasoning. Cook, breaking up the meat, until fully browned, approximately 6-8 minutes.
- Simmer Tomato Sauce: Pour in the crushed tomatoes. Stir well and let the sauce simmer for 10-12 minutes until it thickens slightly and flavors meld.
- Add Velveeta Cheese: Lower the heat to medium-low and add the cubed Velveeta cheese to the sauce. Stir continuously until the cheese completely melts and the sauce becomes creamy. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Combine Pasta and Sauce: Add the cooked rigatoni directly to the skillet with the cheese sauce. Gently fold the pasta into the sauce to coat each piece evenly.
- Melt Mozzarella: Sprinkle shredded mozzarella evenly over the top of the pasta and cover the skillet with a lid. Allow the cheese to melt for 2-3 minutes over low heat. Alternatively, place the skillet under the broiler for 1-2 minutes until the mozzarella is bubbly and golden brown.
Notes
- Reserve some pasta water to help adjust the sauce consistency if it becomes too thick.
- Use low heat when melting Velveeta to prevent the cheese from separating.
- For a spicier version, add red pepper flakes with the Italian seasoning.
- The broiling step is optional but adds a nice golden top and extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
