Baked Pasta with Asparagus (Pasta al Forno con Asparagi)

From: chef-notsomuch

On Sep 7, 2009

This was pretty good but I think it needed a little bit more flavor. I will make it again but maybe add some ingredients to give it a kick. Good overall.

From: ARathkamp

On Sep 3, 2009

Made this for dinner tonight. The family enjoyed it even though I refused to tell them that ricotta cheese was in it (not their favorites). But when asked, they said they would eat it again. Spouse even saved the leftovers for lunch tomorrow. I also took the advice of other reviews and added 3 garlic cloves minced, basil to the ricotta cheese, and sliced red bell pepper. I also mixed everthing together instead of layering and after baking, I maybe would add more chicken stock if your looking for a "sauce", though is was just as good without it. Also added the white pepper and red pepper flakes and just added another dimension. We enjoyed the dish. Thanks!

From: Chef #373542

On Mar 22, 2009

This was really good. I changed it up a bit because of all the comments about the subtle flavor. Sauteed a small red onion and several garlic cloves in olive oil before cooking the asparagus in chicken stock only. Added dried basil to the ricotta cheese. Added 3/4 stick of butter to the Penne noodles after cooking. This was a rich dish, but very tasty. Mine wasn't dry, but I am going to try it with a little red tomato sauce with the left overs.

From: Xiney

On Dec 3, 2007

Asparagus was nowhere to be found in this godawful place (the North West of Ireland) and so I used Broccolli instead. I thought it was good, I added a lot of salt to make up for the lack of salt in ricotta. I think it could have used some garlic though, and I will add some next time I make it.