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Cream Cheese Spaghetti Recipe

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This recipe for Cream Cheese Spaghetti, by , is from Bless Your Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Harriet Duhe' Melancon


1 pound lean ground beef
1 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
12 ounces uncooked thin spaghetti
2 1/2 cups water
1 (24-ounce) jar spaghetti sauce
1 (8-ounce) block cream cheese, cut into pieces and softened
1/3 cup freshly grated Parmesan cheese

Turn to "Saute" mode and add ground beef. Cook until browned on bottom, flip over and break it apart to crumble it. Cook until no longer pink. Drain any excess grease.

Turn Instant Pot off. Add garlic powder, salt, Italian seasoning, pepper, crushed red pepper and tomato paste. Stir to mix into ground beef.

Break spaghetti in half and add to Instant Pot.

Pour in water and spaghetti sauce. Make sure all spaghetti is submerged. Place lid on and set to Pressure Cook for 10 minutes.

Do a quick pressure release. Remove the lid. Add the cream cheese and Parmesan cheese. Stir it in. Place lid back on and let sit for a few minutes to completely melt the cream cheese. Stir again and serve.

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Number Of Servings:




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