The Ultimate Comfort: Cheesy Velveeta Bowtie Pasta with Italian Beef Marinara
By Jason Griffith
Some recipes are designed to impress, and others are simply designed to hug you from the inside out. This Cheesy Velveeta Bowtie Pasta with Italian Beef Marinara falls squarely in the latter category. It’s the ultimate weeknight comfort food—a dish that takes the familiar flavors of a classic meaty marinara and drapes them in a silky, outrageously cheesy blanket of Velveeta and Parmesan.
This isn’t your nonna’s pasta, but it is the one your kids will beg for, the one that guarantees clean plates, and the one that will become your favorite 30-minute shortcut to a cozy, satisfying dinner.
Why I Love This Recipe
I’ve been cooking for decades, but sometimes, the simplest pleasures are the best. I love this recipe for several reasons:
- Speed and Simplicity: It’s genuinely a one-pot-wonder (minus boiling the pasta, of course!). From start to finish, you can have a full, hearty meal on the table in under 40 minutes.
- The Velveeta Factor: I know, I know—some people scoff at Velveeta. But in this application, its incredible melt and creamy texture are unmatched. It creates a sauce that clings to every ruffle of the bowtie pasta, transforming the basic marinara into something velvety and rich.
- Family-Friendly: Ground beef and pasta in a creamy tomato sauce? It’s a combination that is universally loved. This recipe is a guaranteed crowd-pleaser, even for the pickiest eaters.
- Hearty and Budget-Friendly: Using ground beef and pantry staples makes this an incredibly economical meal that still feels substantial and satisfying.
Ingredients
This recipe uses a simple combination of ingredients, divided into the sauce and the cheesy finish.
For the Italian Beef Marinara:
- 121 lbs ground beef (80/20 preferred for flavor)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (use a good quality brand, or my recipe for a homemade marinara)
- 1 tsp Italian seasoning
- 21 tsp crushed red pepper flakes (optional, for a little kick)
- Salt & black pepper, to taste
For the Cheesy Bowtie Pasta:
- 12 oz bowtie (farfalle) pasta
- 6 oz Velveeta cheese, cubed
- 21 cup grated Parmesan cheese
- 21 cup shredded mozzarella (optional, for extra gooeyness)
- 41 cup reserved pasta water, if needed
Optional Garnish:
- Fresh basil or parsley
- Extra Parmesan
Swaps and Notes
- The Beef: You can easily swap the ground beef for ground turkey or ground Italian sausage (sweet or hot) for a different flavor profile. If using sausage, you may need less added seasoning.
- The Pasta: Bowtie pasta is the star here because its shape perfectly captures the creamy sauce, but feel free to substitute with penne, ziti, rotini, or even rigatoni.
- Make it Meatless: Skip the ground beef and sauté a blend of mushrooms (cremini or portobello) instead. Add a can of drained lentils for a satisfying protein boost.
- Heat Level: Adjust the crushed red pepper flakes to your liking. Omit entirely for zero heat, or double it for a spicier kick.
Instructions: The Recipe Steps
Step 1: Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the 12 oz of bowtie pasta and cook according to package directions until al dente. Al dente means it should still have a slight bite to it.
- Crucially: Before draining, scoop out and reserve 41 cup of the starchy pasta water. Drain the pasta and set aside.
Step 2: Make the Italian Beef Marinara
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- Add the chopped onion and sauté until it softens and becomes translucent, about 3–4 minutes.
- Add the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn!
- Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain any excess grease.
- Season the meat mixture with salt, pepper, Italian seasoning, and the optional red pepper flakes.
- Pour in the entire jar of marinara sauce and stir to combine. Reduce the heat to low and simmer for 10–12 minutes to allow the flavors to truly meld.
Step 3: Make It Cheesy
- Keep the heat on low. Stir in the Velveeta cubes until they are completely melted and the sauce is smooth. This should only take a couple of minutes.
- Add the grated Parmesan and the optional shredded mozzarella, stirring until the sauce is creamy and homogenous.
- If the sauce looks too thick, stir in a little of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired creamy consistency.
Step 4: Combine Pasta & Sauce
- Add the cooked bowtie pasta directly into the sauce in the skillet.
- Toss everything gently but thoroughly to ensure every piece of pasta is fully coated in the cheesy, meaty marinara.
Step 5: Serve & Garnish
- Plate the pasta immediately while it is piping hot.
- Garnish with a sprinkle of fresh chopped basil or parsley and extra Parmesan cheese.
| Prep Time | Cook Time | Servings |
| 15 minutes | 25 minutes | 4–5 |
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Tips for Success
- Don’t Overcook the Pasta: Al dente pasta holds up best in thick sauces and will continue to cook slightly when added to the hot marinara. Overcooked, mushy pasta ruins the dish.
- Reserve the Water: That starchy pasta water is liquid gold! The starch helps emulsify the fat in the cheese sauce, creating a thicker, smoother, and more cohesive coating.
- Grate Your Own Parmesan: While pre-grated is convenient, freshly grated Parmesan melts better and has a far superior flavor, adding a needed sharpness to balance the richness of the Velveeta.
Serving Suggestions and Pairings
This pasta is a full meal on its own, but a light side elevates the experience.
- Green Salad: A simple Italian-style salad with a light vinaigrette (olive oil, red wine vinegar, a pinch of sugar, and Italian seasoning) provides a refreshing counterpoint to the richness of the dish.
- Garlic Bread: You can never go wrong with a classic side of crispy, buttery garlic bread.
- Beverage Pairings: For adults, a medium-bodied Chianti or a crisp Pinot Grigio works beautifully with the tomato and beef flavors. For a non-alcoholic option, chilled sparkling water with a slice of lemon cuts through the richness nicely.
Nutritional Information (Estimated Per Serving)
Note: This is an approximation and can vary based on exact ingredient brands and amounts.
| Calories | Protein | Fat | Carbohydrates |
| 710 kcal | 42 g | 39 g | 48 g |
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Storage and Leftover Tips
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating
The cheesy Velveeta sauce will solidify when cold. To reheat, place the desired portion in a saucepan with a splash of milk or water (about 1–2 tablespoons per serving). Heat over low heat, stirring occasionally, until the cheese melts and the sauce becomes creamy again. You can also microwave it, adding a splash of liquid beforehand.
More Recipes You Will Love
If you enjoy cozy, cheesy dinners, here are a few other favorites from the Chef Maniac kitchen:
- For a baked-style comfort food, try my recipe for This Instant Pot Lasagna is My Favorite Way to Make Comfort Food Fast.
- If you love the Italian flavors but want something different, check out my Classic Spaghetti Recipe with Homemade Sauce.
- If you’re craving a different kind of cheesy, hearty main course, my These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners is always a hit.
- Looking for a quick appetizer version of a meaty, cheesy dish? You can’t beat Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
Final Thoughts
This Cheesy Velveeta Bowtie Pasta is pure, unadulterated comfort on a plate. It’s a nostalgic dish that delivers maximum flavor with minimal fuss. Next time you need a delicious dinner that everyone will devour, look no further than this recipe.
Did you try this recipe? I’d love to know what you thought! Leave a comment below and tag me in your photos on social media.
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