Zesty Spaghetti A La Philly Recipes

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, brown meat in large skillet sprayed with cooking spray. Add pasta sauce and cream cheese; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain spaghetti. Add to pasta sauce mixture; mix lightly. Place on platter; sprinkle with Parmesan.

Steps:

• COOK spaghetti as directed on package.
• 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.
• DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

Steps:

• Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.

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.

Steps:

• COOK spaghetti as directed on package.
• MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 minute or until sauce is well blended and heated through, stirring frequently.
• DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
• 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.
• Special Extra: Thaw and drain 1 pkg. (10 oz.) frozen chopped spinach. Add to browned meat with the spaghetti sauce and cream cheese.
• Nutrition Information Per Serving: 570 calories, 21g total fat, 10g saturated fat, 0.5g trans fat, 110mg cholesterol, 950mg sodium, 57g carbohydrate, 5g dietary fiber, 11g sugars, 36g protein, 20%DV vitamin A, 25%DV vitamin C, 15%DV calcium, 30%DV iron.

Steps:

• In a medium skillet, brown the sausage (or beef) with the chopped onion until no pink remains in the sausage and the onion is transparent. Drain excess grease.
• In the meantime, heat oil in a kettle or stock pot, and sauté the minced garlic, mushroom pieces, and green pepper in the oil until the pepper is tender. Add remaining ingredients, including enough mushroom juice or water to reach the right consistency. Cover; let sauce simmer over low heat for 15 minutes.
• Add the browned meat/onion mixture to the kettle. Cover and let the sauce simmer for 20 minutes. Serve over cooked and drained spaghetti noodles.

Steps:

• Cook spaghetti as directed on package.
• Meanwhile, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 minutes or until sauce is well blended and heated through, stirring frequently.
• Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
• KITCHEN TIPS:.
• Special Extra: Cook 1 cup each chopped bell pepper and onion with the ground beef.
• Special Extra: Sprinkle with chopped fresh basil or parsley before serving.
• Variation: Prepare using PHILADELPHIA Neufchatel Cheese.