January 8, 2010

Spaghetti a la Philly

Being the avid twitter follower I am of things and people I am fond- I follow Philadelphia brand.  I do love me some cream cheese.  My favorite use is in my Strawberry Pie- but that's not what I am sharing today.  See, the twitterer in charge at Philly* sent a request to try a recipe out.  So, of course, I obliged.  First, there are just a few things they were wondering: 


  • · Did you find the recipe easy to prepare? YES! Very easy!
  • · Did you alter the recipe at all? If so, why? It did not specify whether or not to season the beef while browning.  I did with garlic salt and pepper- as I usually do when preparing regular spaghetti.
  • Did you find changes were necessary or was it a matter of preference? Yes, as I do believe garlic and salt are an extreme necessity when cooking Italiano.
  • · Did you enjoy making the recipe? Yes! Anything easy is a joy to prepare!
  • · Did you and your family enjoy the taste of the recipe? Yes, a great twist to a weekly regular at our house.
  • · What did you and your family like about the recipe? It wasn't the same ol' spaghetti dish.  And the kids liked the sauce color.  Not sure on that one!
  •  What did you and your family dislike about the recipe? They didn't offer any complaints.
  • Would you make this recipe again? Yes- and I might even add more garlic or onion when browning the beef.
  • · Would you recommend this recipe to friends? Of course!

Spaghetti a la Philly

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

1 pound lean ground beef
1 jar (24 ounces) Prego® Traditional
Italian 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


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.


 Then, serve with garlic bread.  (In this case, leftover stale-ish hot dog buns that I garlic buttered and broiled- yum!)


(*Disclosure: Philadelphia Cream Cheese reached out to me and provided me with coupons and a cookbook for my participation.  This is valued at $40 or less.)




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2 comments:

Dawn said...

Well, all be darn. I would have never thought to put cream cheese in spaghetti. I'll have to try that next time. It sounds good.

Baloney said...

Yum! I will try it.

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