Bring large pot of salted water to boil. Add tortellini, stir, cover and turn burner off. Leave pot on burner while you prepare the asparagus and sausage.

Break tough ends off asparagus and rinse. Wrap in a kitchen towel and microwave for 2 minutes. Cut into bite size pieces

Cook and crumble sausage in a skillet over medium heat until evenly browned. Add garlic and cook 1 minute. Drain on paper towels.

Spray a 2 quart casserole dish. Drain tortellini, and put in dish. Add sausage and asparagus. Stir in 3/4 of the Pecorino Romano cheese. Pour sauce over all and stir just to coat and cover everything. Sprinkle remaining cheese and Parmesan over all. Refrigerate at this point for baking later if desired.

Bake at 350 until hot and bubbly, 30-45 minutes if starting at room temperature or 45-60 minutes if chilled