what's for dinner: creamy baked ziti

For several years now, I have been a subscriber of Kraft Food & Family magazine.  It started out free and now it is inexpensive enough that it's still worth keeping (published quarterly).  While many of the meal suggestions are not all that creative, every once in a while I make one that ends up being a keeper.  If you are looking for a traditional Italian version of this classic recipe, you've come to the wrong post my friends. 

This is a cheater.  A riff on the real thing that is still delicious and a whole lot less expensive (have you seen the cost of cheese lately?!?!).  If you are not an ethnic food purist, please do give this a try.  It was a huge hit here!
 
Creamy Baked Ziti
Adapted from Kraft Food & Family
 

4 cups ziti pasta, uncooked

1 jar  (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced fire-roasted tomatoes, undrained

6 oz.  (3/4 of 8-oz. pkg.) reduced fat cream cheese, cubed

3/4 cup light sour cream

1 pkg.  (8 oz.) shredded part-skim mozzarella cheese

1/3 cup grated parmesan cheese

1. Preheat oven to 375.

2. 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.

3) 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.

4) Bake 20 min. or until heated through.