1 pound bulk Italian sausage
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 package (16 ounces) uncooked penne pasta
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
4 green onions, sliced
2 cups (8 ounces) shredded cheddar cheese
In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Cook pasta according to package directions; drain. Meanwhile, in a small 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 the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 12 servings
Note: I usually add mushrooms to this, especially fresh ones.
Recipe found here: Cheesy Sausage Penne