Step 1

In a medium sized bowl, beat together softened cream cheese, greek yogurt (or sour cream), basil, and parsley. Set aside or place in the fridge

Step 2

In a dutch oven or large pot, add garlic, onion, mushrooms, 1 tablespoon of olive oil, and 1 teaspoon each of salt and pepper

Step 3

Saute on medium high heat for 15 - 20 minutes, or until mushroom cook off their liquid

Step 4

Cook penne to al dente while mushrooms are cooking

Step 5

Once mushrooms finish cooking, add pasta sauce and 1 cup of parmesan cheese and remove from heat

Step 6

Add cooked penne to the sauce and stir. Salt to taste (I added another teaspoon of salt)

Step 7

In a large 13 X 9 dish, add half of the penne/sauce mixture

Step 8

Top with provolone cheese slices

Step 9

Spread cream cheese mixture evenly over the provolone, using a rubber spatula to smooth carefully

Step 10

Add remaining sauce/noodles

Step 11

Top with mozzarella cheese

Step 12

Bake at 400 degrees for 15 - 20 minutes, or until cheese is browned and bubbly

Step 13

Garnish with parsley, if desired