Creamy is the key word here, as sour cream and cream cheese take a tomato, marinara and ziti casserole to a whole new level of pasta deliciousness.
What You Need
Original recipe yields 8 servings
4 cups ziti pasta, uncooked
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt. Remove pasta from pan; drain.
Add pasta sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is completely melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
Layer half the pasta mixture in 13x9-inch baking dish sprayed with cooking spray; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella; sprinkle with Parmesan.
Bake 20 min. or until heated through.
Prepare using regular KRAFT Shredded Mozzarella Cheese.
Serve with smart sides, such as a hot steamed fresh vegetable, and a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Enjoy your favorite foods while keeping portion size in mind.
This tasty pasta dish can be assembled ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, in 375ºF oven 30 to 35 min. or until heated through.
If ziti is unavailable, prepare using another type of tubular pasta, such as penne, mostaccioli or rigatoni.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.