Creamy Linguine

by - Wednesday, March 09, 2011

My Creamy Linguine
I was very excited when I saw Philadelphia cooking creme in our grocery store. Needless to say I bought one of every flavor. To change things up from our regular spaghetti, I made this version. Hubby isn't a tomato fan but enjoyed this recipe anyways. Serves 4-6 and takes about 30 mintutes to make. Enjoy!

8oz linguine
1lb ground beef
1 can (14.5 oz or larger) diced tomatoes
1 can (8 oz) tomato sauce
salt, pepper to taste
parsley, Parmesan cheese to garnish

  • Brown the ground beef and drain excess oil.
  • In a saucepan, combine the diced tomatoes and sauce and heat over medium.
  • Boil the water and cook the noodles according to directions on box.
  • When the noodles are finished, drain the excess water and return noodles to pot.
  • Add in the ground beef, tomatoes and cooking creme.
  • Toss and season with salt and pepper.
  • Sprinkle parsley and Parmesan (I used the artisan shredded) on top.

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