Ingredients: 8 oz. Penne pasta, cooked and drained 2 cups Marina sauce 2 tablespoons Unsalted butter 1 bunch Asparagus tips, sliced at an angle in 1-inch pieces 12 oz. Ricotta cheese 1 cups Shredded Provolone cheese 14 cups Grated Parmesan cheese 12 Basil leaves, chopped Extra unsalted butter, for greasing the baking dish

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Preheat oven to 350F. Melt butter over medium high heat, add asparagus tips and saute for two minutes. In a large bowl, place hot penne and asparagus tips, then toss with marinara sauce. In a separate bowl, mix cheeses and basil, then set aside. Put one half the penne mixture in the bottom of a lightly greased two-quart baking dish.

Evenly distribute two thirds of the cheese mixture over the pasta. Add another layer of penne on top, then evenly distribute the remaining cheese mixture on top. Bake 30 minutes, or until heated through.