324 comments
Ingredients
1 pound penne pasta
1 (28-ounce) can La Regina plum tomatoes
3 tablespoons chopped garlic, divided
1/4 cup freshly grated Parmesan cheese*
1 tablespoon oregano
1 tablespoon basil
2 tablespoons Costa D'Oro olive oil
1/4 cup ricotta cheese
1 pint heavy cream
2 cups Roland asparagus
Salt and pepper, to taste
Cook the pasta, drain, allow to cool. Set pasta aside.
Preheat oven to 350 degrees. In a roasting pan, combine the tomatoes, 2 tablespoons of the garlic, Parmesan, oregano and basil. Cover and bake at 350 degrees for 30 minutes.
In a saute pan, combine the olive oil and remaining garlic. Cook until golden. Add cooked tomato mixture. Simmer for 2 minutes. Add the pasta and toss well. Add the ricotta and heavy cream, mixing well. Toss in the asparagus. Season with salt and pepper.
Submitted by Rhonda from Rhode Island
by PLG24
February 21, 2013
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by BOOBEAT1984
June 07, 2012
by SCHEEPY
April 11, 2012
by FAMJR
April 11, 2012
by 92651
April 10, 2012
Looks good but would have to do some tweeking for my gang.
by LEWISTON
April 10, 2012
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