Thursday, January 21, 2010

Spaghetti a la Philly

* 1 pound extra lean ground beef
*1 Can diced tomatoes
*1 Can tomato paste
*Garlic, oregano, and basil as desired
(1 jar (24 ounces) Prego Traditional Italian Sauce can be substituted for the tomatoes, paste, and herbs)
* 1/2 package fat free (4 ounces) Philadelphia cream cheese, cut into cubes
* 1/2 package (8 ounces) Harvest Whole Wheat spaghetti, cooked and drained
* Parmesan cheese for topping

Next time I will add mushrooms to my sauce, because I like them!


1. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. If using home-made sauce, puree the tomatoes, tomato paste, and herbs in a blender to make sauce.
2. Stir the sauce and cream cheese in the skillet with the drained beef. Reduce the heat to low. Cook for 3 minutes or until the cream cheese is melted, stirring often.
3. Spoon spaghetti onto a plate and top with sauce. Toss to coat. Sprinkle with Parmesan cheese.

Makes 4 servings. Nutrition calculated without Parmesan cheese.

Calories 371
Fat 6g
Sat Fat 1.5g
Cholesterol 69mg
Sodium 546mg
Potassium 158mg
Carbs 49g
Fiber 7g
Sugars 2.5g
Protein 36g

Healthy note: I use Whole Wheat pasta because it is lower in calories and rich in fiber! I also make my own spaghetti sauce for a lower calorie, lower fat version. I think it tastes better too!

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