2 1/2 cups water
1 (10.75 ounce) can condensed tomato soup
2 cloves garlic, chopped
1 tablespoon salt
1 teaspoon dried basil
2 1/4 cups buttermilk, divided
1 teaspoon Italian seasoning
2 tomatoes, chopped
1/4 cup grated Parmesan cheese
1 pound asparagus, cut into 1 inch pieces
1 cup chopped frozen spinach, thawed and drained
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium heat, combine water, tomato soup, garlic, salt, basil and 1/2 cup buttermilk. Bring to a boil; cook, stirring constantly, until mixture thickens. Remove from heat, and stir in 1/2 cup buttermilk, Italian seasoning, tomatoes, 1/4 cup Parmesan, and ½ cup water. Stir until mixture coats the back of a spoon. The mixture will be stiff, but will still be great.
Arrange basil leaves in a baking dish. Arrange spinach in a serving dish.
Layer pasta, cheese, and onions in the dish. Pour tomato soup mixture over all. Top with garlic, salt, basil, tomatoes, and remaining 1 cup water. Cover, and bake in preheated oven for 40 minutes.