Two-Minute, 24-Hour Casserole

[Guest guest]

We had this for dinner last night. I used fat free cottage cheese instead

of the cream cheese and sour cream. It is sort of a zipper recipe in that

you can add and change a lot of ingredients. I will add frozen chopped

spinach next time or maybe broccoli flowerets. I would think that soft

tofu could be used instead of the cream cheese and sour cream. It makes a

ton and takes only two minutes. But you have to plan ahead because it

needs to sit in the refrigerator for 24 hours for the pasta to

soften. Kathleen

 

* Exported from MasterCook *

 

Two-Minute, 24-Hour Casserole

 

Recipe By : Cooking Light Magazine, November 2000, page 152

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 1/2 cups fat-free Italian herb pasta sauce

(such as Muir Glen)

1 pound uncooked penne

(tube-shaped pasta)

8 ounces packaged presliced mushrooms

8 ounces one-third-less fat cream cheese -- (block) softened

1/2 cup low-fat sour cream

Cooking spray

1 cup preshredded part-skim mozzarella cheese -- (4 ounces)

 

" At the end of the day, I don't always have the time to both prep and cook

a meal. This dish takes two minutes to put together, but it needs to sit

in the refrigerator overnight before you cook it so the dry pasta can soak

up most of the liquid from the sauce. You can also add a package of

chopped frozen spinach (thawed and drained well) to the sour cream/cream

cheese filling mixture for variety. " -Andrea Martin, Yarmouth, Maine

 

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 350F.

 

6. Bake, covered, at 350F for 50 minutes. Uncover and bake an additional

10 minutes or until the cheese is browned.

 

Yield: 10 servings.

 

CALORIES 370 (23% from fat); FAT 9.6g (sat 5.5g, mono 2.6g, poly 0.7g);

PROTEIN 14.6g; CARB 55.9g; FIBER 4.4g; CHOL 28mg; IRON 3.8mg; SODIUM 602mg

CALC 142mg

 

 

 

 

 

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