Two-Minute, 24-Hour Casserole

• 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. Combine first 3 ingredients in a large bowl; stir until blended.
2. Beat the cream cheese and sour cream with a mixer at low speed until smooth (about 2 minutes).
3. 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.
4. Cover and refrigerate 24 hours.
5. Preheat oven to 350u0b0.
6. Bake, covered, at 350u0b0 for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is browned.

italian herb pasta sauce, penne, mushrooms, cream cheese, lowfat sour cream, cooking spray, mozzarella cheese

Taken from www.myrecipes.com/recipe/two-minute-24-hour-casserole (may not work)