Always a nice surprise when your husband cooks supper....

We had cream cheese Baked Ziti tonight, for those of you who don't like ricotta cheese this is an awesome recipe that doesn't call for ricotta cheese.  Even better was the fact that my husband decided to cook tonight!  I'll take a fussy baby over cooking anytime haha it was a nice break tonight....

Here's the recipe I found it on the kraft philadelphia website and just added some of my personal preferences if you are interested:

4 cups 

ziti pasta, uncooked ( I only use 2 cups because 4 cups makes WAY too much pasta!!!)

1 jar

(24 oz.) marinara sauce

1 can

(14-1/2 oz.) diced tomatoes, undrained (OPTIONAL- I leave the tomatoes out bc I'm not a huge fan)

6 oz.

(3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup

BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg.

(8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA (I use self-shredded block cheddar cheese tastes just as good 

1/3 cup

KRAFT Grated Parmesan Cheese (Store brand is what we use :)

Directions

1. Heat oven to 375ºF.
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.