I have recently read a lot about Spaghetti A La Philly on several other food sites. It is basically spaghetti that has been doctored up by using cream cheese.
I liked the basic idea because it was a quick and easy recipe, but I thought it needed a little more to it.
I thought I could make it just a little different, and something more like my family would enjoy by adding spinach to it. I also thought sausage would be good in place of the ground beef.
Now this recipe calls for a jar of spaghetti sauce. I will admit that I am not a big fan of jarred spaghetti sauce. For most things I would much rather make my Easy Pasta Sauce, but I do usually keep a jar or two of spaghetti sauce in my pantry. I do not use them often, but for meals like this it works great.
Creamy Pasta and Spinach
- 12 ounces spaghetti, uncooked ( I used gf spaghetti)
- 1 lb. ground sausage ( you can also use beef, but we like sausage and I have a freezer full of it)
- 1 jar (24 oz.) spaghetti sauce
- 4 oz. Cream Cheese, cubed
- 1 cup frozen spinach, thawed and drained
Cook spaghetti as directed on package.
While spaghetti noodles are cooking, brown meat in large skillet. Stir in sauce and cook on low heat 3 to 5 minutes, add cream cheese and spinach and stir until cream cheese is melted and until blended through.
Drain spaghetti and add to sauce. Mix together and serve.
This post linked to $5 Dinner Challenge.