Two-Minute, 24-Hour Casserole

"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." --CL Reader

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 23%
  • Fat: 9.6g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.6g
  • Carbohydrate: 55.9g
  • Fiber: 4.4g
  • Cholesterol: 28mg
  • Iron: 3.8mg
  • Sodium: 602mg
  • Calcium: 142mg


  • 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 350°.
  6. Bake, covered, at 350° for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is browned.
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