Creamy Baked Ziti

This a pretty decent pasta bake. Maddux doesn't like it, and it's not Kevin's favorite, but he'll eat it once in a while. Ava and I love it. A 9x13 pan is a lot of pasta. I think it would be pretty easy to scale down if you wanted to make a smaller batch and I plan to try that out next time as we only ate 2/3 of it in 2 dinners. I serve it with a salad and bread.

Creamy Baked Ziti

4 cups ziti pasta, uncooked
1 jar (26oz) marinara sauce
1 can (14oz) diced tomatoes, undrained
6 oz (3/4 of 8oz pkg) cream cheese, cubed
3/4 cup sour cream
1 pkg (8oz) shredded mozzerella
1/3 cup grated parmesan

Heat oven to 375F
Cook pasta in large saucepan. 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 in baking dish; cover with sour cream and half of mozzerella. Top with remaining pasta mixture, then remaining mozzerella and the parmesan.
Bake 20 min or until heated through.
Make Ahead: The pasta dish can be covered and refrigerated up to 8 hours before baking. Increase baking time to 30-35 minutes or until heated through.

My substitutions: I add 1/2 pound cooked ground hamburger or turkey im place of the diced tomatoes. I use more mozzerella, and don't add the parmesan.