Name: Creamy Velveeta Rigatoni with Italian Beef Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 16 oz rigatoni pasta; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 lb ground beef; 2 tablespoons tomato paste; 1 can (15 oz) crushed tomatoes; 2 teaspoons Italian seasoning; Salt and pepper to taste; 2 tablespoons butter; 1 cup heavy cream; 12 oz Velveeta cheese, cubed; 1 cup mozzarella cheese, shredded; 2 tablespoons chopped parsley (optional); ½ cup reserved pasta water (if needed)

When you crave pasta that sticks to your ribs and satisfies your soul, this Creamy Velveeta Rigatoni with Italian Beef Marinara is exactly what you’re looking for. Thick rigatoni noodles are smothered in a creamy, cheesy Velveeta sauce and topped with a robust Italian-style beef marinara that tastes like it simmered all day. It’s a comfort dish with a bold Italian-American twist—perfect for busy weeknights, big family meals, or anytime you’re in the mood for something hearty and irresistible.

The magic lies in the balance: ultra-creamy cheese blended with tangy tomato and herb-rich beef sauce, then baked to golden, melty perfection. It’s easy enough for a no-fuss dinner but special enough to serve guests who love a cheesy, beefy pasta experience.

What Kind of Rigatoni Should I Use?

Go for traditional rigatoni with deep ridges and a sturdy texture—it’s ideal for holding onto all that luscious sauce. Bronze-cut pasta is even better if you can find it; it holds sauces like a pro. You can substitute with penne or ziti in a pinch, but nothing hugs the beefy marinara and cheese quite like rigatoni.

Ingredients for the Creamy Velveeta Rigatoni with Italian Beef Marinara

Rigatoni Pasta: The base of the dish, chosen for its ability to hold sauce in every tube.
Velveeta Cheese: Delivers a creamy, melty texture that bonds beautifully with the marinara.
Ground Beef: Italian-seasoned for depth and richness.
Crushed Tomatoes: Forms the tomato base of the marinara, tangy and smooth.
Tomato Paste: Concentrated flavor booster to deepen the sauce.
Italian Seasoning: A blend of oregano, basil, thyme, and rosemary for that classic flavor.
Garlic & Onion: The flavor foundation of any great sauce.
Olive Oil: Used for sautéing and adding richness.
Butter & Heavy Cream: Key to creating the creamy component of the Velveeta sauce.
Mozzarella Cheese: Added on top for that irresistible gooey, cheesy finish.
Fresh Parsley (optional): Adds a bright, fresh note right before serving.

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. Cook the rigatoni until al dente according to the package directions. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: Make the Italian Beef Marinara

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds. Add the ground beef and cook until browned. Stir in tomato paste, crushed tomatoes, and Italian seasoning. Season with salt and pepper. Simmer on low for 10–15 minutes, stirring occasionally.

Step 3: Make the Velveeta Cream Sauce

In a saucepan over medium-low heat, melt butter. Stir in heavy cream and bring to a gentle simmer. Add cubed Velveeta and stir constantly until fully melted and smooth. Add a splash of pasta water if the sauce needs thinning.

Step 4: Combine Pasta and Cheese Sauce

Add the cooked rigatoni to the Velveeta sauce and toss to coat well. Make sure each piece is rich and cheesy.

Step 5: Assemble the Bake

Preheat your oven to 375°F. Spread half of the creamy rigatoni in a greased baking dish. Spoon over half the Italian beef marinara. Repeat layers and finish with shredded mozzarella on top.

Step 6: Bake to Perfection

Bake uncovered for 20 minutes or until the top is bubbly and golden. Let it rest 5 minutes before serving.

Step 7: Garnish and Serve

Sprinkle with fresh parsley if desired and serve hot. The creamy, beefy, cheesy layers will speak for themselves!

Serving and Storing Creamy Velveeta Rigatoni with Italian Beef Marinara

This dish is best served hot, straight from the oven when the cheese is gooey and the sauce is bubbling. Scoop generous portions into shallow bowls for the ultimate pasta comfort experience.

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of cream or milk to keep it luscious, or gently warm in the oven covered with foil.