Baked Tortellini with Asparagus and Goat Cheese

I am all about the goat cheese lately. I found a nice firm type that crumbles well and is not too goaty. It makes every day dinners seem more extravagant and when you buy it on sale, it's a bonus.

Bake the meatballs:
1. Mix 2 tbsps fresh or jarred pesto with a package of ground beef, salt, pepper, an egg, breadcrumbs.
2. Bake for roughly 35 minutes
3. Let cool, place in lasagna dish

Boil the tortellini (I used a green spinach tortellini stuffed with cheese) for 2 minutes.
Strain and place with meatballs.
Use the boiling water for cooking some chopped asparagus for 5 minutes and add to dish
Pour one cup of your fave sauce over the pasta, meatballs and asparagus. Add a chopped roasted red pepper and a few halved cherry tomatoes.
Crumble about a cup of goat cheese over the top
Next add a layer of bread crumbs, a layer of Parmesan cheese, and a drizzle of oil for browning
Preheat oven to 375
Bake for 30 minutes and then broil until top is golden.

Mooliciousness