1 lb. Bulk Italian sausage
1 garlic clove, minced
1 – 26 oz. jar spaghetti sauce
1 lb. Penne or medium tube pasta
1 – 8 oz. pkg. cream cheese, softened
1 cup sour cream
4 green onions sliced
2 cups shredded cheddar cheese
Cook the sausage and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, bring to a boil. Reduce heat, cover and simmer for 20 minutes. Meanwhile, cook pasta according to package directions; drain. In a small mixing bowl, combine the cream cheese, sour cream and onions. In a greased shallow 3 qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half of the cream cheese mixture; sprinkle with half of the cheddar cheese. Repeat layers. Bake uncovered at 350° for 30-35 minutes or until bubbly.