Creamy One

In a large pot over medium-high heat, brown the ground beef, breaking it up as it cooks.

When the beef is almost cooked through, add the diced onion, bell pepper, and minced garlic. Sauté for a few minutes until the vegetables begin to soften.

Pour in the entire jar of pasta sauce.

Fill the empty sauce jar about 2/3 full with chicken broth, put the lid on, shake to get the remaining sauce, and pour it into the pot.

Season the sauce with Italian seasoning, grated Parmesan cheese, salt, and pepper. Stir to combine.

Bring the mixture to a boil.

Add the spaghetti noodles, breaking them in half to fit. Immediately stir to ensure all the noodles are submerged and coated in the sauce.

Cover the pot, reduce the heat to a simmer, and cook for about 15 minutes. Stir well every 5 minutes to prevent the pasta from clumping or sticking.

Once the pasta is tender, stir in the cream cheese until it is completely melted and the sauce is creamy.

Let the spaghetti sit uncovered for 3-5 minutes to allow the sauce to thicken.

Serve hot, optionally with a side of cheesy bread.