@evelyn103111: The softest scalloped border that instantly adds cozy farmhouse character without sliding all over wooden floors. #sohochic #decoratewithme #cozyvibes #aesthetic #tiktokmademebuylt

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Sunday 13 September 2026 14:18:00 GMT

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Italian Beef Rotini in Velveeta Tomato Parmesan Sauce INGREDIENTS: 1 1/2 pounds 90% lean ground beef 4 tablespoons unsalted butter, divided 6 garlic cloves, finely minced, divided 1/2 teaspoon fine salt, plus more to taste 1/2 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 12 ounces dry rotini 1 cup heavy whipping cream 1/2 cup whole milk 2 ounces full-fat cream cheese, softened and cut into cubes 4 ounces low-moisture whole-milk mozzarella, freshly shredded (about 1 cup), divided 2 ounces Parmesan, freshly grated, divided 6 ounces original Velveeta, cut into small cubes 1 cup marinara sauce 2 tablespoons finely chopped fresh parsley 1 cup reserved pasta cooking water, used as needed DIRECTIONS: 1. Cook the rotini in lightly salted water until al dente. Save 1 cup of the cooking water, then drain. 2. Brown the ground beef in a large skillet over medium-high heat for 8–10 minutes, breaking it into crumbles and working in batches if needed, until it reaches 160°F. Drain excess fat. Lower the heat and stir in oregano, dried basil, garlic powder, smoked paprika, black pepper and 1/4 teaspoon salt. 3. On low heat, toss the ground beef with 2 tablespoons butter and half the garlic for 30 seconds. Take off the heat. 4. In a clean skillet, melt the remaining butter. Add the remaining garlic on low heat for 30 seconds. Add the marinara and simmer for 2 minutes. Stir in the cream, milk and cream cheese; warm gently for 3–4 minutes until smooth. 5. Save 1/4 cup mozzarella and 1 tablespoon Parmesan for topping. Melt in the Velveeta, then take off the heat. Stir in the remaining Parmesan and mozzarella a handful at a time. 6. Fold in the rotini and the ground beef with its garlic butter. Add reserved pasta water a tablespoon or two at a time if needed for a creamy sauce. Taste and add the remaining salt as needed. 7. Sprinkle the reserved mozzarella over the rotini. Cover off the heat for 1 minute to soften. Spoon into bowls. Finish with the reserved Parmesan and fresh parsley. Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 6 Calories: about 850 per serving (estimated)

Italian Beef Rotini in Velveeta Tomato Parmesan Sauce INGREDIENTS: 1 1/2 pounds 90% lean ground beef 4 tablespoons unsalted butter, divided 6 garlic cloves, finely minced, divided 1/2 teaspoon fine salt, plus more to taste 1/2 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 12 ounces dry rotini 1 cup heavy whipping cream 1/2 cup whole milk 2 ounces full-fat cream cheese, softened and cut into cubes 4 ounces low-moisture whole-milk mozzarella, freshly shredded (about 1 cup), divided 2 ounces Parmesan, freshly grated, divided 6 ounces original Velveeta, cut into small cubes 1 cup marinara sauce 2 tablespoons finely chopped fresh parsley 1 cup reserved pasta cooking water, used as needed DIRECTIONS: 1. Cook the rotini in lightly salted water until al dente. Save 1 cup of the cooking water, then drain. 2. Brown the ground beef in a large skillet over medium-high heat for 8–10 minutes, breaking it into crumbles and working in batches if needed, until it reaches 160°F. Drain excess fat. Lower the heat and stir in oregano, dried basil, garlic powder, smoked paprika, black pepper and 1/4 teaspoon salt. 3. On low heat, toss the ground beef with 2 tablespoons butter and half the garlic for 30 seconds. Take off the heat. 4. In a clean skillet, melt the remaining butter. Add the remaining garlic on low heat for 30 seconds. Add the marinara and simmer for 2 minutes. Stir in the cream, milk and cream cheese; warm gently for 3–4 minutes until smooth. 5. Save 1/4 cup mozzarella and 1 tablespoon Parmesan for topping. Melt in the Velveeta, then take off the heat. Stir in the remaining Parmesan and mozzarella a handful at a time. 6. Fold in the rotini and the ground beef with its garlic butter. Add reserved pasta water a tablespoon or two at a time if needed for a creamy sauce. Taste and add the remaining salt as needed. 7. Sprinkle the reserved mozzarella over the rotini. Cover off the heat for 1 minute to soften. Spoon into bowls. Finish with the reserved Parmesan and fresh parsley. Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 6 Calories: about 850 per serving (estimated)

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