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Back in 2010, I had seen this recipe for Spaghetti a la Pilly 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. As the noodles and sauce cooled a little, the sauce gets pretty thick. You can add a little water to thin if necessay.
Since finding this recipe, I found a variation on this original recipe for a zesty spaghetti a la philly at My Food and Family. Now, I want to try that version and see which one I like best.
Spaghetti a la Philly
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 3/4 lb. spaghetti, uncooked
- 1 lb. lean ground beef
- 1 jar (24 oz.) spaghetti sauce **see note
- 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
Instructions
- 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.
Notes
This recipe was tested using Prego Roasted Garlic Parmesan sauce.
- Category: Beef
- Method: Stove Top
- Cuisine: Italian
This is the original phot from when this post was first posted in February 2010.
8 comments
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!
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!
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!
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.
Gwen