
There is nothing quite like a bubbling pan of creamy pasta to warm up a busy weeknight. This bowtie pasta with Italian beef marinara and plenty of Velveeta is exactly the kind of dish that brings everyone to the table happy. It is one of my favorites for cozy family dinners and always gets requests for seconds.
I first made this on a chilly evening when we wanted something soothing but did not have much time or energy. Everyone cleaned their plates and asked me to make it again before the week was over.
Ingredients
- Ground beef: This adds hearty richness and protein. Use freshly ground beef if possible for the best flavor and texture.
- Bowtie pasta: Sometimes called farfalle. These little pasta shapes have nooks for all the cheesy sauce. Look for a sturdy variety that cooks up al dente.
- Marinara sauce: Choose your favorite jarred sauce or a basic canned version. Bonus if it is robust with herbs and tomato flavor.
- Velveeta cheese: Cubed so it melts fast and smooth. Gives you that velvety creaminess you cannot get from anything else. Fresher blocks work better than pre-shredded.
- Italian seasoning: This gives the whole dish its signature herby background. Try to pick an Italian blend that is fragrant and includes oregano, basil, and thyme.
- Garlic powder: For mellow all-over garlic flavor. No peeling or mincing needed.
- Salt and pepper: These basics make everything taste better. Use kosher salt and freshly cracked black pepper for a flavor boost.
- Mozzarella cheese: Shredded and stirred in at the end. Makes the whole mix extra gooey. A low-moisture mozzarella melts best.
- Parmesan cheese: Grated and sprinkled on top for intensity. Choose real Parmigiano Reggiano or at least a wedge you grate yourself.
- Fresh basil: Adds a punch of color and a fresh lift at the end. Snip some right before serving for the brightest taste.
Instructions
- Boil the Pasta:
- Bring a big pot of salted water up to a rolling boil. Cook the bowtie pasta just to al dente so it holds its shape well later. Drain completely and set aside while you prepare the sauce.
- Brown the Beef:
- Heat a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon as it cooks. Sprinkle with salt, pepper, Italian seasoning, and garlic powder. Keep cooking and crumbling until there is no pink left and you see some crispy bits for extra flavor.
- Add Sauce and Velveeta:
- Pour the marinara sauce directly into the skillet of beef. Stir it all together and let it come up to a gentle bubble. Add the cubed Velveeta a handful at a time. Stir slowly and constantly so it melts smoothly into the sauce without sticking or clumping.
- Combine with Pasta:
- Tip the cooked pasta into the sauce. Make sure every bowtie is coated in that creamy cheesy tomato mixture. Toss gently so nothing breaks apart but every piece is fully sauced.
- Melt in Mozzarella and Parmesan:
- Scatter the mozzarella over the hot pasta. Stir through until it is just barely melted. Add the Parmesan either into the pasta or sprinkled over the top so it melts from the residual heat.
- Garnish and Serve:
- Shower the top with lots of fresh chopped basil right before serving. This makes everything smell and taste super fresh. Dish up while steaming hot for the very best texture.

I always look forward to sprinkling basil over the top since it was the first herb I ever grew on my windowsill. Seeing my kids get excited to help toss the pasta together makes me want to cook this even more often.
Storage Tips
Keep leftovers in a sealed container in the fridge for up to three days. When reheating, add a splash of milk or water to help the cheesy sauce loosen back up. The flavors actually get better overnight so sometimes we enjoy it even more the next day.
Ingredient Substitutions
If you cannot find bowtie pasta, use penne, rotini, or shells instead. For a lighter twist, try lean ground turkey in place of beef. Fontina or cheddar can be swapped for mozzarella if you want a little extra tang.
Serving Suggestions
Pile this pasta into shallow bowls and top with extra herbs and a few more shavings of Parmesan. It pairs perfectly with garlic bread or a crisp green salad. If you have any leftovers, try tucking them into a thermos for the most comforting lunch.
Cultural and Historical Context
Italian American pasta bakes like this dish became popular for their easy prep and crowd pleasing flavors. Velveeta adds a nostalgic creaminess that you will not see in classic Italian food but it is a time honored shortcut for families who love melt in your mouth sauces.
Seasonal Adaptations
You can stir in sautéed spinach or diced zucchini in summer. Try a handful of frozen peas or corn in winter for more sweetness. Chopped sun dried tomatoes make a tangy twist for spring. When tomato season is at its peak use a fresh marinara for even brighter flavor.
Success Stories
Friends have requested this recipe so often that now it is a mainstay at potlucks. My neighbor calls this the ultimate comfort food and it brought everyone together during a game night. When my cousin made it for her kids now they beg for it on pasta night.
Freezer Meal Conversion
Assemble completely but skip the fresh basil. Let it cool then portion into freezer safe containers. Freeze for up to one month. Thaw overnight and bake at 350 degrees until hot. Stir in basil just before serving for a just made finish.

This creamy bowtie pasta is both nostalgic and special, guaranteed to bring everyone to the table. Enjoy every cheesy, comforting bite tonight or from the fridge tomorrow.
Recipe FAQs
- → What type of pasta works best for this dish?
Bowtie (farfalle) is recommended for its ability to hold creamy sauce, but penne or rotini also work well.
- → Can another cheese be used instead of Velveeta?
Yes, for a different flavor, try mild cheddar or a processed cheese blend that melts smoothly.
- → How spicy is the marinara sauce?
It's typically mild; you can add red pepper flakes or a spicy marinara if preferred for heat.
- → Can I make this dish ahead of time?
Yes, assemble and bake later or reheat gently on the stove. Add a splash of milk to loosen sauce if needed.
- → Is the basil garnish essential?
Fresh basil adds aroma and freshness but is optional. Parsley or oregano can also be used as a substitute.