After receiving the recipe from the kind folks at Philly, I grew very intrigued as to how the end result would taste. I absolutely love tomato-based products and thought that by adding cream cheese to the sauce, the spaghetti sauce would be stripped of all its tomato-flavored richness. Boy, was I wrong.
I must admit, we were a little hesitant at first to give this sauce a try. It looked a bit too creamy for our taste plus…cream cheese and pasta sauce combined? Really? But once it went into our mouths, we were completely satisfied. It was very different from sauces I have made in the past, but overall we really enjoyed the taste of the recipe.
As you all know, I only post recipes on here that simplify life in the kitchen and this recipe definitely fits the bill. Plus, it only requires a handful of ingredients which is a huge bonus. If you give this recipe a try (which I highly suggest you do), I know you will love how easy it is to prepare. Plus, there isn’t a lot of cleanup involved since you only need to use two pots!
Spaghetti a la Philly
- 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
- Cook the beef 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 Parmesan cheese.
I added sauteed mushrooms (the one thing that my husband could have done without — he hates mushrooms) and onions to the sauce, as well as Cayenne pepper. This was strictly a matter of personal preference. The additions added a little kick to the overall result and made it very enjoyable. I must admit, we live by the motto “the spicier the better” in my house.
For those who plan on making this recipe, I might suggest adding a few spices here and there (pepper, salt, Italian seasoning, etc.) and maybe a touch of garlic, as well as some sauteed vegetables like I did to turn the flavor up a notch. However, I am confident that the recipe would have tasted great even without my personal touches.
I would like to say that I will make this recipe again but it will be a difficult challenge trying to cook anything but my secret recipe when spaghetti is requested by our dinner guests. I have developed a spaghetti sauce that I find very hard to stray away from when spaghetti is on the dinner menu. However, I never said that I didn’t like a challenge!
As a “thank you,” I received coupons and a cookbook from Philadelphia. I am excited to try some of the recipes found in the cookbook. I know they will taste great, especially since they all include one of my favorite ingredients: Philadelphia Cream Cheese!
To the folks at Philly: Thank you for this great opportunity. I enjoyed the experience and look forward to doing this again!
*You can also watch a how-to video for this recipe here.