TWO-MINUTE, 24-HOUR CASSEROLE7 1/2 cups fat-free Italian herb pasta sauce (tomato sauce)
1 pound uncooked penne (tube-shaped pasta)
1 (8-ounce) package sliced fresh mushrooms
1 low-fat cream cheese, softened
1/2 cup low-fat sour cream
1 cup shredded part-skim mozzarella cheese (4 ounces)
Combine sauce, uncooked pasta and mushrooms in a large bowl; stir until blended; set aside.
Beat the cream cheese and sour cream together with a mixer at low speed until smooth (about 2 minutes).
Spread half of pasta mixture in bottom of a 3-quart casserole coated with cooking spray; spread the cream cheese mixture evenly over pasta mixture. Top with remaining pasta mixture; sprinkle the mixture with the mozzarella cheese.
Cover and refrigerate 24 hours.
WHEN READY TO COOK:Preheat oven to 350 degrees F.
Bake, covered, at 350 degrees F for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is browned.
Makes 10 servings
Source:
Cooking Light magazine, November 2000