This is something I pulled together a few weeks ago for a Meatless Thursday meal when I was trying to use up a bunch of odds and ends from the fridge. My focus was on some leftover spinach and an open package of cream cheese. This is a hodge-podge based on Kraft’s recipe of Spaghetti a La Philly. I’ve tried a few pasta type recipes that incorporate cream cheese and more often than not find them too rich so I knew right off the bat my half a package was more than enough cream cheese for my tastes.
I ended up using:
- 1 can spaghetti sauce
- 1 can diced tomatoes with garlic, basil and oregano
- half a package of cream cheese
- small can of mushrooms
- about 3 ounces spinach
- about 4 ounces Mozzarella cheese
- dusting of Parmigiano-Reggiano
- 8 ounces thin Whole Grain pasta
Pre-heat oven to 350°.
I don’t like big chunks of tomato in my pasta sauce so whenever I use canned tomatoes I always dump them in a baggie and give them a good squish until all the chunks are pulverized.
Add the spaghetti sauce, diced tomatoes, cream cheese, spinach and mushrooms to a pan.
Warm slowly, stirring occasionally until cream cheese melts.
While the sauce is coming together, cook pasta about two minutes less than package directions state. Drain and lay in the bottom of a 9 x 13 baking dish. When sauce is done, pour over pasta and cover with Mozzarella and Parmigiano-Reggiano.
Bake 30 minutes or until bubbly.
**I wouldn’t hesitate to make this again WITH ONE EXCEPTION…Neither Mr. Foodie nor I have developed a true affinity for Whole Grain pasta, myself much less than he. I use it about every other time we have pasta to acclimate our taste buds but I’m just not to the point where I can call it our household pasta yet. The spinach, in and of itself, added an earthiness to the dish. That, combined with the Whole Grain pasta, was just a little too earthy for me to 100% endorse this meal although I would still give it an 8 out of 10. However, next time this dish crosses our dinner table it will be made with Plane-Jane, everyday enriched white pasta.
Other than that, it was an ooey-gooey cheesy treat. 
I am definitely trying this recipe! I love how you use what you have on hand to make yummy meals.
Thanks! I hope you enjoy it!
That just looks creamy delicious!
Thanks, Jan!
Never would have thought to use the cream cheese but a great idea. I’m with you on the whole grain pasta – just something about it. It is more filling I think.
Yeah, the pasta is definitely an acquired taste, at least for me!
Have you tried the pasta that is about half whole grain? Here in the Midwest we can get Barilla and Hodgson Mill. It doesn’t taste as “grainy.” You also might want to try a different brand – they can vary wildly in how strong they taste. I happen to like the whole wheat pasta, but I know that isn’t universal.
When they first came out in mainstream grocery stores, maybe 15 years ago, they were very grainy-tasting, but they are much better now, at least to my tastes. You could also try using some whole wheat pasta and some regular. Just add the whole wheat pasta to the pot a couple of minutes before the white.
Yeah, I’ve noticed the huge difference in taste between brands. We did try one that was good but I usually remove my pasta from the box and store it in my pantry containers so I often forget which brand it is. I *think* the one we liked was a Barilla Multi-Grain variety. Now I have to go back and keep trying until I find the one we like and make sure I remember it, lol!
Tape the top of the box to your container so you remember what brand is inside.