Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
Easy Potluck Recipes: 21 Pasta Casserole Recipes

Wow a crowd with delicious pasta casserole recipes from this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Goat Cheeese & Asparagus Pasta

  • 14 ounces can plum tomatoes
  • 1/3 c fresh basil leaves
  • 1 T dried oregano
  • 1/4 c olive oil
  • salt and pepper to taste
  • 18 giant pasta shells
  • 3/4 c ricotta
  • 1/3 c chopped fresh parsley
  • 4 ounces goat cheese
  • 2 T heavy cream or whipping cream
  • 3/4 c chopped asparagus tips, blanched
  • 1/4 c grated Parmesan

Preheat oven to 350. In food processor, combine the tomatoes, basil, oregano, oil, salt and pepper, blending till smooth. Pour 1 c. of the tomato mixture on bottom of a medium baking dish. Set aside. In large pot, cook pasta shells in boiling salted water about 10 min., or until al dente. Remove from heat and cool slightly while still in water. Meanwhile, in medium bowl, combine ricotta, parsley, goat cheese, cream, salt and pepper, stirring until well blended. Add asparagus tips, folding gently until blended. Drain pasta. Fill shells evenly. Lay shells, open side up, in baking dish. Pour the remaining tomato mixture over top of shells. Sprinkle with Parmesan and pepper. Bake 30 min. Let stand 5 min. before serving.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo