Spaghetti a la Philly Recipe -
Spaghetti a la Philly Recipe
  • READY IN 35 mins

Spaghetti a la Philly

Recipe by  

"Your favorite spaghetti sauce gets a delicious make over when combined with cream cheese and cooked ground beef. It's mixed with hot cooked spaghetti for an easy supper."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. COOK spaghetti as directed on package.
  2. MEANWHILE, brown meat in large 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.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Special Extra
  • Cook 1 cup each chopped bell peppers and onions with the ground beef.
  • Special Extra
  • Sprinkle with chopped fresh basil or parsley before serving.
  • Variation
  • Prepare using PHILADELPHIA Neufchatel Cheese.

Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2010

This recipe was so easy. I did add garlic,whole canned tomatoes,onion powder. It was a nice change from regular spaghetti. also my father showed me trick years ago, after cooking the pasta melt a little butter in the pan and just a hint of cinnamon,mix with the pasta then put the sauce on and parmesan. This would be $25.00 plate in a fancy resturant.

Most Helpful Critical Review
Feb 22, 2010

First let me start off by saying that I have always loved cream cheese and thought it would be interesting to add it to a family stand-by of spaghetti. No one in my family knew I was making it this way and even my "I eat everything" teenager wouldn't finish his first bite. Thank goodness I had some frozen pizza and could salvage something for dinner. I still love cream cheese but NOT with spaghetti dinner.


27 Ratings

Apr 26, 2010

We love this! I haven't made it in a few years, I totally forgot about it. Made this out of necessity one time when I ran out of heavy cream and we just loved the tang that cream cheese adds, though it is easy for the tang of the cream cheese + any overly acid sauce to wind up being sour, so you need to taste the sauce before you serve it & adjust with sugar or baking soda :) Thanks for the recipe!

Apr 23, 2010

This is surprisingly tasty for just a few ingredients. I did not use ground beef in this, and honestly I don't think we would like this with that addition. Very nice way to doctor up a jar of sauce for sure, but the flavor could be enhanced with the addition of fresh herbs or crushed red pepper. I enjoyed this, my boyfriend not so much but he prefers a garlic & oil pasta anyway. I added some grated parmesan & basil when served also. Not bad considering the simplicity. Very similar to a rose sauce or vodka sauce without the vodka (if that makes sense). This seems to thicken also, so it's not very loose. I would make this again and try adding some herbs. :)

Apr 06, 2010

I really liked this recipe. The cream cheese was a nice added touch. I did make some changes though. I used bow tie pasta instead of regular spaghetti noodles and I did not add ground beef. I just combine the prego sauce, cream cheese, added basil, a Tbs of minced garlic, garlic pepper, and salt to taste. I topped it off with some parmesan cheese on top. It was really easy and very tasty. I will be making this again in the future.

Dec 10, 2010

Fabulous recipe! I have been looking for a Rose pasta recipe and this exceeds expectations. I did add a few of my own spices (pepper, salt, oregano, basil) and fresh garlic, but it would have been good even without the additions. Loved the recommendation for the cinnamon butter to toss the noodles in. Great meal!

Jul 28, 2010

This wasnt as good as I wanted it to be. I added vegitables like peppers, onions and mushrooms.

Mar 04, 2010

I thought this was wonderful. I, however, do like cream cheese a lot and I do think this was very cream cheesy. Sauce was perfect amount for 4 servings. We used two servings of sauce now and froze the rest for a second meal. I used a jar of pasta sauce I had on hand. It wasn't Prego Traditional, though. I really did enjoy this! And, my 18 month old ate it all up, as well!


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  • Calories
  • 661 kcal
  • 33%
  • Carbohydrates
  • 64.6 g
  • 21%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 919 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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