3 cups uncooked bow-tie 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 cooked ham
1 cup feta cheese
Heat oven to 350. 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 35-45 minutes or until bubbly. Top with remaining cheese.