Creamy Baked Ziti

OK so I made quite a lot of changes to this recipe but only because I didn't have half the stuff to make BUT this turned out GREAT! I'm not a big fan of baked ziti (who knows why) but I'll make this again to be sure! I added my changes and omissions for your viewing pleasure.

Creamy Baked Ziti

4 cups ziti pasta, uncooked (I used whole wheat, low carb penne)
1 jar (26 oz.) marinara sauce (used another 1/2 jar to make up for lack of diced tomatoes)
1 can (14-1/2 oz.) diced tomatoes, undrained (omitted only because I didn't have any)
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed ( I used 8 0z Laughing Cow Cheese in place and it was GREAT!)
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream (omitted because I don't care for cooked sour cream)
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese (I'd go lighter on this myself. Maybe 1/2 C max)
1/3 cup KRAFT Grated Parmesan Cheese (omitted only because I didn't have any)

HEAT oven to 375ºF.
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.
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.
BAKE 20 min. or until heated through.