SPAGHETTI A LA PHILLY
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!
Provided by Wineaux
Categories Spaghetti
Time 35m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- 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 the Parmesan cheese.
Nutrition Facts : Calories 512.6, Fat 21.9, SaturatedFat 9, Cholesterol 94.9, Sodium 857.8, Carbohydrate 45.4, Fiber 5.3, Sugar 16.3, Protein 31.2
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