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.
Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes. Serve with a salad and bread, if desired.
Note: To lighten dish, use no-salt-added tomato products, light sour cream, light cream cheese, and reduced-fat Cheddr cheese.