Spaghetti a la Philly
- ½ pound spaghetti
- 1 pound lean ground beef
- 24 ounces spaghetti sauce
- 4 ounces cream cheese
- 2 tablespoons grated parmesan cheese
Brown meat and drain. Stir in sauce and cream cheese.
Drain pasta, add to sauce. Top with parmesan.
Makes 6 servings
Source : kitchenmonki.com/Susan Dennis Person
Regular spaghetti with a bit of a twist. We fixed this once before, last year, and did not like the results. I think the difference was last time we just fixed a full pound of spaghetti and there wasn’t enough sauce to flavor it correctly. This time around we stuck with the suggested measurements and it turned out much better. This would be a fun recipe to experiment with, try the different flavored cream cheeses or some of the new cooking cream cheeses. Good choice for a quick dinner night.