- 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
- 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.
I found this recipe on the box of my cream cheese so I decided to try it. It was REALLY good. Basically it was creamy spaghetti! Yum!
Love this recipe and want to add it to your collection?
How does it work?
1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print
How does it work?
1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print
No comments:
Post a Comment