2 cups uncooked rotini
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar spaghetti sauce (26 oz)
1/2 cup sour cream
1/2 pound velveeta, cubed
2 cups shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile in a large sauce pan, cook the beef, onions and garlic over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Place 1/2 cup of meat mixture in a greased shallow 2 1/2 quart baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with velveeta and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.
Cover and bake at 350 for 25 to 30 minutes. Uncover; bake another 5 to 10 minutes longer until bubbly.