Friday, March 26, 2010

Spaghetti a la Philly

I really don’t like spaghetti, but my husband had requested it for dinner. so I hit the internet/blogosphere in search of something spaghetti-ish. I found this recipe, and tried it. We thought it was pretty good. I liked it better than regular spaghetti and it really wasn’t hard to make. Although it did remind me of some kind of homemade Hamburger Helper!


Spaghetti a la Philly

1 - lb lean ground beef, browned & drained
1 jar (24 -26 oz) Prego Traditional Italian Spaghetti Sauce or your use favorite brand
1/2 package (4 ounces) Kraft Philadelphia cream cheese, cut into cubes
1 - (8 ounces) pkg spaghetti, cooked and drained
2 - tablespoons Kraft grated Parmesan cheese

Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. 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. Place the spaghetti into a large bowl. Add the beef mixture and toss to coat. Sprinkle with the Parmesan cheese and serve.

Prep: 20 minutes
Cook: 15 minutes
Makes: 4 servings
(about 1 1/2 cups each)

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How do you switch up your over done recipes?

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