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Spaghetti a la Philly

Spaghetti a la Philly

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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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 919 mg
  • 37%

Based on a 2,000 calorie diet


  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.
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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.


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.


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!