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.