@christopherhopkins1: Creamy Velveeta Beef Rotini with Spinach and Roasted Tomatoes Ingredients: 12 oz rotini pasta 1 lb ground beef 1 tbsp olive oil 2 tbsp unsalted butter 1 small onion, finely chopped 4 cloves garlic, minced 1 tsp Italian seasoning 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt, or to taste 1 pint cherry tomatoes 2 cups fresh baby spinach 1 cup heavy whipping cream 1/2 cup whole milk 6 oz Velveeta cheese, cubed 4 oz cream cheese, softened 1 cup shredded mozzarella cheese, divided 1/2 cup freshly grated Parmesan cheese 2 tbsp tomato paste 1/2 cup reserved pasta water, as needed 2 tbsp fresh parsley, chopped directions 1. Cook the rotini in salted boiling water until al dente. Save 1/2 cup pasta water before draining, then set the pasta aside. 2. While the pasta cooks, toss the cherry tomatoes with the olive oil and spread them in a small baking dish or skillet. Roast at 425°F for about 12 to 15 minutes until softened and lightly blistered. 3. In a large skillet over medium-high heat, cook the ground beef and onion until the beef is deeply browned and the onion is soft. Drain excess grease if needed, then stir in the butter, garlic, Italian seasoning, smoked paprika, garlic powder, black pepper, salt, and tomato paste. Cook for 1 minute. 4. Lower the heat to medium-low and pour in the heavy cream and milk. Stir in the Velveeta, cream cheese, 3/4 cup mozzarella, and Parmesan. Stir until the cheese is fully melted and the sauce is smooth, thick, and creamy. 5. Add the cooked rotini, roasted tomatoes, and spinach. Stir gently until the spinach wilts and the pasta is fully coated. Add a splash of reserved pasta water if needed to loosen the sauce while keeping it rich and thick. 6. Spoon into bowls and top with the remaining mozzarella. Let it melt from the heat, then finish with parsley and serve hot. Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6 | Calories: Approximately 760 per serving

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Sunday 01 November 2026 22:26:14 GMT