1 pound asparagus, chopped
1 cup olive oil
1 cup white wine
2 cloves garlic, peeled and crushed
2 teaspoons ground black pepper
1 cup asparagus and artichoke hearts, quartered
1/2 cup Parmesan cheese
1/2 cup orange marmalade
1 cup fresh orange juice
1 tablespoon garlic powder
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Melt olive oil in a small sauce pan over medium heat; saute garlic for about 5 minutes, or until tender.
Stir together wine and garlic; heat through, and pour pasta over mixture. Cover skillet, and reduce heat to medium, and cook, stirring occasionally, until rice is cooked, 4 to 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta until al dente, draining. Cut into small pieces.
Preheat oven to 375 degrees F (190 degrees C).
Stir cooked pasta into 2 bowls; stir in tomato paste, peppers, celery, and garlic powder. Spoon mixture into cooked pasta shells.
Bake in preheated oven for 20 minutes or until al dente; cool 10 minutes before serving.
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