Monday, April 12, 2010

Spaghetti a la Philly

This is a nice twist on plain ole spaghetti, the cream cheese makes a creamy spaghetti sauce and the parmesan tops it all off adding to the rich flavor.

1 pound lean ground beef (I used half a pound)
1 (24 ounce) jar Prego® Traditional Italian Sauce
4 ounces PHILADELPHIA Cream Cheese, cubed
8 ounces spaghetti, cooked and drained
onion (dehydrated or freshly chopped)
2 tablespoons KRAFT Grated Parmesan Cheese

Cook the beef (I also threw in some dehydrated onion) 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.


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