Creamy Baked Ziti

This is yet another recipe for Kraft. I latched onto it because I love baked Ziti. Yummy! Kraft also lets us know that you can prepare this recipe for up to eight hours before you need it. Just put it in the refrigerator until you're ready. Just increase the baking time to 30 or 35 minutes or until heated through.

I've never had a problem finding ziti past. If you do, Kraft suggests using other types of tubular pasta, such as penne or rigatoni.

Creamy Baked Ziti

4 cups ziti pasta, uncooked
1 jar (26 oz.) marinara 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 sour Cceam
1 pkg. (8 oz.) shredded Mozzarella Cheese
1/3 cup grated Parmesan Cheese

Preheat oven to 375ºF.

Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

Bake 20 min. or until heated through.

Makes 8 servings.