Friday, January 22, 2010

Different take on Spaghetti

Spaghetti a la Philly

Makes: 4 servings (about 1 1/2 cups each)
  • 1 pound lean ground beef
  • 1 jar (24 ounces) Spaghetti sauce
  • 1/2 package (4 ounces) Kraft Philadelphia cream cheese, cut into cubes
  • 1/2 package (8 ounces) spaghetti, cooked and drained
  • 2 tablespoons Kraft grated Parmesan cheese (optional)
  1. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the sauce and cream cheese in the skillet. Reduce the heat to low. Cook for 3 minutes or until the cream cheese is melted, stirring often.
  3. Place the spaghetti into a large bowl. Add the beef mixture and toss to coat. Sprinkle with the Parmesan cheese.
The kids loved this. They love white spaghetti most, then this recipe, then red spaghetti. Stinkers. I thought it was good too, in fact, I think I upped the cream cheese to about 6 oz. This recipe is a good way to use jarred spaghetti sauce, because I usually don't enjoy store spaghetti sauce, but the cream cheese mutes the fakey flavor. Try this!

1 comment:

LC said...

that sounds like my kind of spaghetti!