Step 1: Start by bringing a large pot of salted water to a boil. Add your spaghetti and cook it just until al dente, following the package instructions. Once done, drain the pasta and set it aside for now.

Step 2: While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Keep stirring until the beef is fully browned and no longer pink. Once cooked, drain off any excess fat to keep the sauce from getting greasy.

Step 3: Season the browned beef with garlic powder, onion powder, Italian seasoning, salt, and pepper. If you like a little kick, sprinkle in some crushed red pepper flakes. Stir everything together well so the spices coat the meat evenly.

Step 4: Pour the jar of marinara sauce into the skillet with the beef. Stir to combine and let it simmer gently for about 5 to 7 minutes. This lets all the flavors mingle and develop, making the sauce taste richer.

Step 5: Add the Velveeta cheese cubes into the skillet. Stir continuously until the cheese melts completely and blends into the sauce. You’ll see the sauce thicken up and get wonderfully smooth and creamy.

Step 6: Now add the cooked spaghetti directly into the skillet. Use tongs to toss everything gently, making sure each noodle is coated in that rich, cheesy marinara goodness.

Step 7: Sprinkle the shredded mozzarella evenly over the top of the pasta. Cover the skillet with a lid and let it sit for 2 to 3 minutes so the mozzarella melts perfectly. If you want a bubbly, golden cheese finish, pop the skillet under the broiler for just a couple of minutes watch carefully to avoid burning.

Step 8: Before serving, sprinkle chopped fresh parsley or basil on top to add a fresh, vibrant touch. Serve immediately while it’s warm and delicious.