INGREDIENTS
8 oz
reduced fat cream cheese, softened
1/2 cup
plain 0% greek yogurt (or use sour cream)
1/4 cup
fresh chopped parsley
3 tbsp
fresh chopped basil
50 oz
jarred pasta sauce (I used mushroom flavor)
1 lb
penne pasta
1 1/2 cups
shredded mozzarella cheese
1 cup
freshly grated parmesan cheese
1
large onion, diced
15 cloves
garlic, minced
16 oz
baby bella mushrooms, chopped into chunks
8
slices of provolone cheese