Ingredients
Equipment
Method
- Boil water in a large pot and add a pinch of salt.
- Add linguine to boiling water and stir occasionally until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
- In a skillet over medium heat, crumble and brown the ground beef until no longer pink. Drain excess fat.
- Sprinkle in garlic powder and Italian seasoning into the browned beef, stirring well.
- Pour marinara sauce into the skillet with the beef and heat through.
- Add cubed Velveeta to the skillet, lower the heat, and stir until melted. Add reserved pasta water if sauce is too thick, then fold in half of the mozzarella.
- Toss the cooked linguine into the skillet until well coated with the cheese sauce.
- Transfer the mixture to a baking dish and top with the remaining mozzarella, broil for 2-3 minutes until bubbly and golden.
- Serve hot.
Nutrition
Calories: 600kcalCarbohydrates: 62gProtein: 34gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 350mgIron: 3mg
Notes
For extra flavor, sauté finely chopped onions and minced garlic along with the ground beef. You can lighten the dish by using whole wheat pasta or lean protein. If freezing leftovers, it can last up to 2 months; just note that the texture may change slightly. Thaw in the refrigerator before reheating. Don’t forget to garnish with fresh basil or serve alongside garlic bread and a side salad for a complete meal. Enjoy!
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