Wednesday, December 14, 2011

Philly Cream Cheese and Tomato Pasta

  • 1 pound fusilli or rotini pasta, cooked according to package directions
  • 1 pound ground beef
  • 1 tbsp minced garlic
  • Salt and pepper to taste
  • 1/2 onion, diced
  • 1 jar of your favorite red pasta sauce (I used Prego Mushroom)
  • 3/4 block of cream cheese, cubed
  • 1/4 cup Parmesan cheese

  1. Cook the pasta according to the package directions.
  2. In a large skillet, cook the ground beef and onion on medium high heat.
  3. Drain the grease off of the beef, and return to the stove.
  4. Add in the garlic and salt and pepper to taste.
  5. Add the sauce and bring the whole mixture to a simmer.
  6. Once it is simmering, add in the cream cheese and parmesan and stir well.  It will take about 5 minutes for the cream cheese to melt and incorporate into the red sauce.  Keep stirring.
  7. At this point, you can either mix together with the pasta in a large dish, or you can just serve on top of the pasta, whatever floats your pasta-loving boat!
  8. Serve with a green salad, as the sauce is very creamy and rich.

My review:  This was amazing, and something I just threw together on a weeknight for dinner.  I planned on making spaghetti, but opened the fridge and saw cream cheese, and it was all over after that.  It was such a good hot meal after a crappy cold rainy day.  We both loved it, and it was another one where we were fighting over who got to eat the leftovers.  Yum!