I think I will try this next week! New take on one of our favorite meals. Jason always makes a double recipe of his famous sauce and I freeze it in quart size bags. Easy to thaw for a quick meal.
Spaghetti a la Philly
3/4 lb. spaghetti, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed (Next time I’m trying 2-3 oz.)
2 Tbsp. Grated Parmesan Cheese
COOK spaghetti as directed on package.
MEANWHILE, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
This recipe was tested using Prego Roasted Garlic Parmesan sauce.
3/4 lb. spaghetti, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed (Next time I’m trying 2-3 oz.)
2 Tbsp. Grated Parmesan Cheese
COOK spaghetti as directed on package.
MEANWHILE, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
This recipe was tested using Prego Roasted Garlic Parmesan sauce.
Recipe from Real Mom Kitchen.
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