Creamy Baked Ziti

I would fail horribly on the Atkins diet. I can't live without my pasta and I love my carbs. Bagels, French toast, cereal... can't live without them (apparently I can't live without my breakfast foods either). I don't know what it is about pasta that I love. Maybe because it's so simple to cook or because it's so versatile in the flavors you can use. I have no idea. All I know is I always open the menu to the pasta section first (after perusing the dessert page, of course) and rarely have to turn anywhere else.

This recipe is no different from many other pasta dishes. It's easy, doesn't contain any crazy ingredients and tastes great with anything. You could definitely spice it up a bit with some other ingredients, whether it's chicken or shrimp or maybe even some chopped spinach. No matter what though, this recipe is a keeper at the Martin household.

• 4 cups ziti pasta, uncooked
• 1 jar (26 oz) marinara sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 oz cream cheese, cubed
• 3/4 cup sour cream
• 8 oz shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese

Heat oven to 375 degrees. Cook pasta as directed on package, omitting salt. Remove pasta from pan, drain. Add red sauce, tomatoes and cream cheese to same pan, cook on medium 5 minutes or until cheese is melted and mixture well blended, stirring frequently. Return pasta to pan, mix well.

Layer half pasta mixture in 13x9 inch pan, cover with layer of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan. Bake 20 minutes or until heated through.

NOTES: Pasta dish can be covered and refrigerated up to 8 hours before baking. Increase baking time to 30-35 minutes.

Serves: 8
Prep Time: 20 min
Total Time: 40 min

Recipe from www.KraftRecipes.com