COOK beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink. Stir in tomatoes and
next 4 ingredients; simmer 30 minutes. Set mixture aside.
COOK pasta according to package directions; drain. Place pasta in a lightly greased 13- x 9-inch baking dish.
STIR together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce.
Sprinkle with cheddar cheese.
To Freeze: Freeze in an oven ready container.
To Reheat: From defrosted, heat for 20-25 minutes in a 350 degree oven. From frozen, cover with foil and heat at 350 for 50
minutes. Remove foil and bake an additional 10 minutes or until cheese is melted and pasta is heated through.