Cream Cheese Spaghetti

Pasta is one of those classic dishes I feel like everyone needs to learn how to make at some point in their life (preferably before you’re out living on your own).  If you can boil pasta and open a jar, then you’re good to go.  You can even add ground beef or chicken if you’re feeling fancy! This recipe is just as easy to make as the aforementioned dish, but the addition of cream cheese adds an extra level of richness and makes it feel a little more fancy.   

And as a bonus, we get to use up some of that leftover cream cheese from last week's recipe!

What you need:

½ lb Spaghetti pasta

14 oz Jar tomato pasta sauce

4 Tbs Cream Cheese

4 oz Mozzarella cheese, shredded

Parmesan Cheese, for serving (optional)

Note: I used mozzarella cheese strings because that is what I had available.  They work fine in this recipe, but just make sure you shred or slice them before adding to the sauce. 

What you do:

 Cook the spaghetti noodles according to the package directions.  Meanwhile, cook the pasta sauce, mozzarella, and cream cheese together over low heat until blended and warm, stirring frequently.  Normally I would suggest adding the shredded mozzarella at the end when you add the pasta, but I used cheese strings which are much more resistant to melting.

  Drain the spaghetti and add to sauce.  Top with Parmesan, if desired.