Tuesday, June 29, 2010

Spaghetti a la Philly

If you're on a budget (and let's admit it--who isn't these days?), chances are spaghetti with meat sauce makes the dinner rotation pretty often.  Noodles, sauce, meat.  It doesn't get any simpler (or tasty!) than that.  Or so I thought.  The good folks over at Kraft® have come up with a simple and tasty way to dress up plain ole spaghetti and meat sauce: add cream cheese.  This clever addition brings that 'special occasion' quality to the table without making the dish too decadent or cream cheesey.  Try it today; you just might be surprised!

Spaghetti a la Philly  (Serves 6)
From Kraft® Foods

12 oz. spaghetti noodles
1 lb. lean ground beef
24-26 oz. jar spaghetti sauce
4 oz. PHILADELPHIA® cream cheese, cubed (can use Neufchatel)
2 Tbl. parmesan cheese, optional
parsley, optional

Cook spaghetti noodles according to package directions.

Meanwhile, brown ground beef in a large skillet. Drain fat from pan.  Stir in spaghetti sauce and cream cheese; cook over low heat for 3 to 5 minutes or until sauce is blended and heated through (stir often). 

Drain spaghetti noodles.  Add to pan and mix to coat.  Top servings of spaghetti with parmesan and parsley, if desired.


  1. Wow, have never thought about adding cream cheese to spaghetti before! thanks for sharing...I definitely need to try this! if you want to enter my giveaway head on over to my blog :)

  2. That sounds really good! I love cream cheese :)

  3. This looks (and sounds) perfect! I think I know what's for dinner!

  4. Great idea! I've also been a big fan of adding a bit of part-skim ricotta to the sauce to give it some extra creaminess without too many calories.