Creamy Velveeta Rigatoni with Italian Beef Marinara

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Velvety, cheesy, and irresistibly savory—Creamy Velveeta Rigatoni with Italian Beef Marinara is one of those comfort food dinners that instantly wraps you in a warm hug. This dish brings together the rich tang of tomato marinara, the bold depth of seasoned Italian beef, and the creamy melt of Velveeta into a pasta bake that practically begs for seconds.

Whether you’re feeding a hungry family, hosting a laid-back dinner night, or meal prepping for cozy lunches ahead, this recipe delivers big flavor with minimal fuss. It’s hearty, nostalgic, and the kind of meal that gets talked about long after the plates are clean.

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Preparation Phase & Tools to Use

To whip up this creamy rigatoni masterpiece, having the right tools makes all the difference:

• Large Skillet or Sauté Pan: Essential for browning the Italian beef and blending it with the marinara. A wide surface helps with even cooking and better flavor development.
• Medium Saucepan: To gently melt the Velveeta and build that luscious cheese sauce without scorching.
• Large Pot: For boiling the rigatoni to al dente perfection. Generous water space ensures even pasta cooking.
• Colander: Draining pasta quickly is key—no soggy noodles here.
• Mixing Spoon & Silicone Spatula: For smooth folding and scraping down every bit of melty cheese.
• Casserole Dish (9×13): Where everything comes together and bakes to golden, bubbly bliss.

Each tool plays its part in ensuring a smooth, efficient process with deliciously gooey results.

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Ingredients for the Creamy Velveeta Rigatoni with Italian Beef Marinara

Every ingredient in this dish brings richness and depth to the table. Here’s what you’ll need and why:

• Rigatoni Pasta – The ridges and hollow centers trap sauce, making every bite burst with flavor.
• Ground Italian Beef – Savory and seasoned, it forms the base of the marinara’s hearty character.
• Velveeta Cheese – The star of the show. It melts into a creamy, dreamy sauce that hugs the rigatoni.
• Crushed Tomatoes or Marinara Sauce – Adds vibrant acidity and balances the richness of the cheese.
• Garlic & Onion – Aromatic staples that give depth and savoriness to the meat sauce.
• Olive Oil – Used for sautéing, it enhances the flavor of the beef and vegetables.
• Mozzarella Cheese (optional topping) – For that irresistible melty, golden finish.
• Salt, Pepper, Italian Seasoning – These elevate and round out the dish with balanced seasoning.

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How To Make the Creamy Velveeta Rigatoni with Italian Beef Marinara

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until just shy of al dente—about 1-2 minutes less than package instructions. Drain and set aside.

Step 2: Brown the Italian Beef

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent. Add the ground Italian beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and Italian seasoning.

Step 3: Simmer the Marinara

Pour in the crushed tomatoes or your favorite marinara sauce. Stir to combine with the beef. Let it simmer for 10-15 minutes, allowing the flavors to develop.

Step 4: Create the Cheese Sauce

In a medium saucepan over low heat, melt the Velveeta cubes slowly. Stir continuously to prevent scorching. Once smooth, remove from heat.

Step 5: Combine Everything

Add the cooked rigatoni to the beef marinara mixture. Gently fold in the Velveeta sauce, mixing until everything is evenly coated.

Step 6: Assemble & Bake

Transfer the mixture to a greased 9×13 casserole dish. Top with shredded mozzarella if using. Bake at 375°F for 15-20 minutes until bubbly and golden.

Step 7: Rest & Serve

Let the bake rest for 5-10 minutes before serving. This helps the sauce settle and makes for cleaner slices.

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Serving and Storing Creamy Velveeta Rigatoni with Italian Beef Marinara

This dish is best served warm, straight from the oven when the cheese is bubbly and golden. Pair it with garlic bread, a crisp Caesar salad, or roasted green beans for a full meal. A sprinkle of fresh basil or parsley on top adds a pop of freshness and color.

When it comes to storing leftovers, simply let the casserole cool completely, then portion it into airtight containers. It keeps well in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 2 months. Reheat in the microwave or oven with a splash of milk to bring back its creamy texture.

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Frequently Asked Questions

How can I make this recipe spicier?

Add a pinch of crushed red pepper flakes while browning the beef or stir in a few dashes of hot sauce with the marinara.

Can I use a different type of pasta?

Absolutely! Penne, ziti, or rotini work just as well. Just aim for a sturdy shape that holds sauce.

Is it possible to make this dish ahead of time?

Yes, assemble everything and refrigerate (unbaked) for up to 24 hours. When ready to eat, bake as directed, adding an extra 10 minutes to the cook time.

Can I use a different cheese instead of Velveeta?

You can, but Velveeta gives it that signature creamy consistency. Cream cheese or a mild cheddar blend could work in a pinch.

How do I prevent the cheese sauce from getting grainy?

Melt the Velveeta slowly over low heat and stir constantly. Avoid overheating, which can break the cheese down.

What’s the best way to reheat this pasta?

Microwave on medium with a splash of milk or water, or reheat in the oven at 325°F covered with foil until warmed through.

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Want More Pasta Bake Ideas?

If this Creamy Velveeta Rigatoni with Italian Beef Marinara hit the spot, you’ll want to explore these other irresistible pasta creations:

• Million Dollar Ravioli Casserole for a rich and cheesy oven-baked meal.
• Cheesy Spinach Stuffed Shells for a veggie-packed twist.
• One Pot Chicken Parmesan Mac & Cheese for creamy comfort in every bite.
• Creamy Garlic Butter Chicken Rotini if you love bold garlic and parmesan flavors.
• Beef and Rotini in Garlic Parmesan Sauce for a quick, savory weekday dinner.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra cheese or switch up the pasta? Maybe even a splash of wine in the marinara?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other make dinner something to look forward to.

For more dinner ideas and new recipes I share daily, follow along on Pinterest: Life With Olivia

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