Ingredients:
1 (12 ounce) packages of vegetable spiral shaped pasta
1 tablespoon olive oil
1 red bell peppers, chopped ( you could use any color pepper you happen to have on hand, the red just gives it color)
1 medium onions, chopped
1 clove garlic, minced
1 1/2 cups ricotta cheese
1 (10 ounce) cans cream of chicken soup
2 cups shredded monterey jack pepper cheese
2 eggs, slightly beaten
fresh cracked pepper
2 medium chicken breasts, cooked and sliced ( I like to make this when I have leftover grilled chicken)
1 (10 ounce) packages frozen asparagus cuts, thawed or 1 bunch fresh asparagus, steamed and cut
Directions:
Preheat oven to 350 F
Heat oil in medium skillet over medium heat.
Add bell pepper, onion and garlic and cook and stir for 5 minutes.
Combine the ricotta cheese, soup, 1 cup pepper-jack cheese, eggs and black pepper in large bowl and mix well.
Stir in cut up chicken and asparagus.
Next stir in bell pepper mix and cooked pasta.
Spread in large, 13×9 casserole dish that has been oiled, and top with remaining cup of pepper-jack cheese.
Bake 35 – 40 minutes or until center is set and cheese is bubble and lightly browned.
Let stand 5 minutes before serving.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.