I had some cream cheese I needed to use up, so I decided to try this recipe. I used about 10 oz. of penne noodles and had a lot of sauce (at least 1 1/2 cups) left over once the noodles were all coated. I thought the sauce was good--I liked the consistency--but I put in twice as much parmesan and probably three times as much salt as the recipe called for, and it still didn't seem salty enough. I will make this recipe again, but I will keep in mind that I need to add more salt.