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Ingredients
- 7 1/2 cups fat-free Italian herb pasta sauce (such as Muir Glen)
- 1 pound uncooked penne (tube-shaped pasta)
- 1 (8-ounce) package presliced mushrooms
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1/2 cup low-fat sour cream
- Cooking spray
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese
- 1 pkg frozen chopped spinach, thawed
Details
Servings 10
Adapted from myrecipes.com
Preparation
Step 1
Combine first 3 ingredients in a large bowl; stir until blended.
Beat the cream cheese and sour cream 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.
Preheat oven to 350°.
Bake, covered, at 350° for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is browned.
370 cal, 0.6g fat, 55.9g carbs, 4.4 fiber, 602mg sodium
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