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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I got this recipe after I became a friend of Philadelphia Cream Cheese on Facebook. They offered a free cookbook and coupons to those who were willing to make the dish and rate it. Of course, I did and they gave me permission to share the recipe here! This is a real keeper! After making it strictly by the directions, I made it again, this time substituting cubed tvp for the meat. WOW! We liked it just as much! So enjoy! There's a video on utube if anyone wants to see it! Ingredients:
1 lb lean ground beef |
1 (24 ounce) jar prego traditional italian sauce |
0.5 (4 ounce) package kraft philadelphia cream cheese, cut into cubes |
0.5 (8 ounce) package spaghetti, cooked and drained |
2 tablespoons kraft grated parmesan cheese |
Directions:
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.
4. Sprinkle with the Parmesan cheese.
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