This recipe came from the Pillsbury Pot Pies & Casserole magazine that I picked up earlier this week.
3 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 jar (16 oz) Alfredo pasta sauce
10 medium asparagus spears, cut into 1-inch pieces (about 1 cup)
1/2 cup sun-dried tomatoes in oil and herbs, drained, chopped
1 cup diced (1/4 to 1/2 inch) cooked ham
1 cup shredded Havarti cheese (4 oz) (I used Swiss)
Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.
Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.