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Although I’m not a big fan of white sauces, I do like creamy, delicious foods, and this dish certainly fit that bill. It’s a very tasty and creamy dish!


  • 12 oz. linguine pasta
  • 1 (28 oz) jar prepared spaghetti sauce
  • 1 lb. mushrooms, sliced
  • 1 onion, chopped
  • 1 lb. ground beef, chicken or turkey or alternatively: 1 pkg (12 oz) soy crumbles
  • 1 tsp. Italian seasoning
  • 8 oz. cream cheese, room temperature
  • 3/4 c. grated Romano or parmesan cheese
  • 2 Tbsp. olive oil
  • salt and pepper to taste

In a skillet, heat 1 Tbsp. oil until hot; add onion and cook for 2 minutes. Add mushrooms and cook with onion for 5 more minutes. [I used 8 oz. baby bella and 8 oz. button mushrooms, but you can use whatever ones you would like] Add Italian seasoning. Cook veggies until cooked through and after mushrooms have released liquid, and that liquid is cooked off; set aside; Season with salt and pepper to taste. *In same skillet, heat 1 Tbsp. oil and cook ground meat until cooked through; drain and mix with veggies; add spaghetti sauce.

*If you are using soy crumbles, you can just add them with the veggies; the soy crumbles are frozen, and completely cooked, so you just need to heat them until they defrost-about 1 minute.

Heat oven to 350 degrees.

Cook linguine or whatever type of pasta you’d like, according to directions on package. Drain and return to pot. Add cream cheese and salt and pepper to taste, stir until cream cheese is melted and thoroughly coats pasta. [I used reduced-fat cream cheese]

Spray 9X13″ dish with cooking spray. Spread a small amount of the sauce in the bottom of dish. Spread pasta and cream cheese mixture in dish, on sauce and top with remaining sauce. Sprinkle Romano/parmesan cheese on top.

Bake for 30 minutes until bubbly.

If you want to make this ahead of time, once you assemble the dish, and sprinkle with cheese, cover and refrigerate until ready to use. When ready to bake, bring dish to room temperature and cook at 350 degrees until bubbly, about 45 minutes.