Recipe by Barbara M.
READY IN: 30mins


  • 2
    tablespoons olive oil
  • 1
    onion, chopped
  • 3
    garlic cloves, minced (I used a squirt of minced garlic)
  • 2
    teaspoons salt
  • 14
  • 1
    (24 ounce) jar spaghetti sauce, any type
  • 1
    (8 ounce) can rotel, undrained (can be omitted if you prefer not a spicy kick)
  • 1
    teaspoon oregano or 1 teaspoon Italian spices
  • 1
    pinch ground cayenne pepper (optional but good)
  • 4
    cups chicken stock (not broth)
  • 12
    cup whipped cream cheese, at room temperature
  • 1
    cup small macaroni noodles (ditalini or small shells)
  • 14
    cup chopped fresh basil, divided


  • In a large pot heat the olive oil over medium heat.
  • Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
  • Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
  • Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
  • Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes.
  • Whisk in the cream cheese until smooth then add 1/2 of the fresh basil.
  • Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
  • Spoon into bowls and garnish with the leftover basil.
  • *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.