Cook 3/4 lb. of penne pasta (or similar) al dente, drain, sprinkle with olive oil and set aside.

Push 2-3 lbs. of chicken sausage out of its casing into a skillet, cook and set aside.

Clean and chop 1 bunch of asparagus into 2-inch pieces. Steam cook for just 3-5 minutes — be careful not to over-cook! Set aside.

Mix 8-10 oz. of goat cheese with a jar of alfredo sauce over medium heat until cheese is fully disolved.

Combine all of the above ingrediants with 2 cups of Parmesan cheese in a casserole dish and bake for 20 minutes at 350°. Ingredients can be prepared and combined in casserole dish the night before. Makes 6-8 servings.

A favorite in the Bartell home, Portland, OR