1 lb bulk Italian sausage
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
16 oz uncooked penne pasta
8 oz cream cheese, softened
1 cup sourcream
4 green onions, sliced
2 cups shredded cheddar cheese
In a large skillet, cook the sausage and garlic over medium heat until meat is no longer pink. Drain. Stir in spaghetti sauce and bring to a boil. Reduce heat, cover, and simmer for 10 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 the pasta and sausage mixture. Dollop with half of the cream cheese mixture and then sprinkle with half the cheddar cheese. Repeat layers.
Baked, uncovered, at 350º for 30-35 minutes.