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Filipino style spaghetti is every Filipino kid’s ultimate comfort food. A birthday party is not a party without it, along with fried chicken, red hotdogs and chocolate cake. Ah, the memories of my childhood just keep flooding in just by mentioning those foods.

Filipino Spaghetti with Cheeze Wiz

Unlike the traditional bolognese sauce, Filipino style spaghetti sauce is sweet, savory and extra meaty. Not only does it have ground meat but more importantly, it has to have hotdogs, specifically red hotdogs. And that is why it is often called kids spaghetti.

Today’s recipe is a slightly a different take on our sweet beloved sauce. The idea of putting Cheez Wiz was actually an idea of my sister-in-law’s. She made it for our Noche Buena some years ago and I could never seem to forget it. I remember it being an all-adult occasion and suffice to say, everyone enjoyed and loved it! It brought the sauce to a whole new level. Like the ultimate kid’s spaghetti level!

Filipino Spaghetti with Cheeze Wiz ingredients

You probably won’t need extra grated cheese with this recipe but there’s no stopping you if you will. Cooking the sauce with the cheese made it more flavorful and cheesier.

No Banana ketchup? Nope. Not in this recipe. The spaghetti sauce, ‘cheez’ and the vegetables already provide ample flavor in my humble opinion.

To bring out the depth of flavor, remember to saute the meat and vegetables with the fish sauce. It is my Mama’s little trick that’s been passed down to all of us her children. She does it for every meat dish she makes. It works like magic and so I’ve stuck to doing it ever since I learned how to cook.

I hope you enjoy this recipe like I did. And, Happy Birthday!

Filipino Spaghetti with Cheeze Wiz

Filipino Spaghetti with Cheez Wiz

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Servings (tap to adjust): 8 people
Author: Mella
A slightly a different take on our sweet beloved spaghetti by making it more flavorful and cheesier with Cheez Wiz!


  • cooking oil
  • 1 kilogram ground beef or pork
  • 1 large onion minced
  • 4 cloves garlic minced
  • 2 tablespoons fish sauce
  • 1 red bell pepper minced
  • 1 green bell pepper minced
  • 1 carrot minced
  • 6 hotdogs sliced
  • 1 kilogram Filipino Spaghetti Sauce I used Del Monte
  • 1 can tomato sauce
  • 1/2 cup water
  • 2 tablespoons tomato paste optional
  • 3/4 cup Cheese Wiz Original Cheese Spread
  • 2 tablespoons white sugar
  • salt and pepper to taste
  • 500g spaghetti noodles cooked as per package directions


  • Heat cooking oil in a large pot. Fry sliced hotdogs until they are nicely brown. Remove from pot and set aside.
  • In the same pot, cook ground beef until it's no longer pink. Add onions and garlic, stir around for one minute then add carrots and bell pepper. Add fish sauce. Cover with lid and let vegetables sweat for around 5 minutes.
  • Add back hotdogs. Pour in spaghetti sauce, tomato sauce, and water and tomato paste. Stir until well combined. Cover with lid and simmer for 15 minutes over low heat, stirring occasionally. Be careful as you open the lid as the sauce may splatter all over and burn your hand.
  • As the sauce starts to thicken, add Cheeze wiz and sugar. Stir to combine and put the lid back on and allow it to simmer for another 20 minutes over low heat. Stir occasionally to prevent the meat from sticking in the pot. 
  • After 20 minutes, taste the sauce then season with salt and pepper as necessary. 
  • Combine the noodles and sauce in a large mixing bowl. Serve immediately! Don't just pick out the hotdogs, please 🙂


  1. Lessen the sugar if you don't want the sauce to be very sweet. Note that the Del Monte spaghetti sauce is already sweet and savory.
  2. I used Cheez Wiz Original Cheese Spread and not the Pimiento kind. I haven't tried the latter for this recipe. Also, as it is a salted cheese spread so make sure that it is fully incorporated to the sauce before seasoning with more salt.
  3. Red hotdogs are not available here in Singapore so I used beef franks as a substitute. It still tastes wonderful. Feel free to make your own substitute.
  4. The sauce can be stored in the fridge for up to 4 days and up to 2 weeks in the freezer.
Tried this recipe?Mention @rivertenkitchen or tag #rivertenkitchen

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