Spaghetti a la Philly

I had seen this recipe a while ago on the Love My Philly site.  Then I saw a few bloggers make this dish and decided it was time to give it a try.  I mean the recipe is very simple and only takes 5 ingredients.  You could even have the kids make this one it’s that easy.  You need to brown the hamburger, cook the noodles, and be able to stir.  This meal can be put together in less than 30 minutes.

The secret ingredient here is a little cream cheese.  It helps jazz up regular old bottled sauce over spaghetti.  Gives it a more creamy texture.  This was another quick and easy meal that was loved by all.  Next time, I do think I will try to reduce the cream cheese to 2-3 oz or just serve the sauce over the noodles instead of mixing it all together.  As the noodles and sauce cooled a little, the sauce got pretty thick.  I like my sauce to be a little saucier.  Other that that, great dish.  I also make a new bread recipe that I served along side the spaghetti.  I share that one with you tomorrow, well actually make that Wednesday.  I forgot tomorrow is National Pancake Day.  I’ll be sharing a pancake recipe with you to celebrate.

Oh, and I need to announce the winner of the $25 gift card from Kroger.  And the winner is…….

Becky who said: I always give my boxtops to my nephew and he gets so excited when I bring him some!

picture of spaghetti a la philly

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
  1. COOK spaghetti as directed on package.
  2. 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.
  3. DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

This recipe was tested using Prego Roasted Garlic Parmesan sauce.

5 comments on “Spaghetti a la Philly

  • Hi Laura,

    I found your blog by searching blogs for others who have made this recipe. Your photo is so appealing, it convinced me to try the recipe. It was delicious.

    You have a very nice blog!

  • I made this the other night but used the entire 8 oz. package of cream cheese, and rigatoni instead of spaghetti. My family and I loved it!

  • Definitively I will try this recipe with my own variations. Sounds yummy & sounds great to use cream cheese on it. I love to cook and have never use cream cheese as an ingredient when doing Spaghetti. Thanks for sharing!! GOD Bless you in all you do and for the talents HE has blessed you! ALL belongs to HIM!! To HIM is ALL the glory!! Amen!

  • Yummy!! That looks so good – love the idea of cream cheese mixed in!

  • This is similar to a recipe from my boys’ godmother. They love “Sarah’s Spaghetti.”

    In it, you brown 1# hamburger with 1 envelope of spaghetti seasoning mix. Drain. Stir in 1 can condensed tomato soup and 1# Velveeta, cubed. Add 1# cooked spaghetti noodles.

    It, too, thickens as it cools. I often add a bit of water when it’s cooking. A true skillet meal.

    Sarah makes this for church dinners. It can be scooped into casserole dishes and heated in the oven for serving. Or served family style in large pasta bowls.


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