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GOAT CHEEESE & ASPARAGUS PASTA

14 oz can plum tomatoes
1/3 c fresh basil leaves
1 T dried oregano
1/4 c olive oil
salt and pepper to taste
18 giant pasta shells
3/4 c ricotta
1/3 c chopped fresh parsley
4 oz goat cheese
2 T heavy cream or whipping cream
3/4 c chopped asparagus tips, blanched
1/4 c grated Parmesan

Preheat oven to 350. In food processor, combine the tomatoes, basil,
oregano, oil, salt and pepper, blending till smooth. Pour 1 c. of
the tomato mixture on bottom of a medium baking dish. Set aside.
In large pot, cook pasta shells in boiling salted water about 10
min., or until al dente. Remove from heat and cool slightly while
still in water. Meanwhile, in medium bowl, combine ricotta, parsley,
goat cheese, cream, salt and pepper, stirring until well blended.
Add asparagus tips, folding gently until blended. Drain pasta.
Fill shells evenly. Lay shells, open side up, in baking dish.
Pour the remaining tomato mixture over top of shells. Sprinkle
with Parmesan and pepper. Bake 30 min. Let stand 5 min. before
serving.

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