Also known as Rotini al Forno con Asparagi
1/2 cup (1 stick) butter
1 cup finely chopped onion
1/2 cup (4 ounces) prosciutto, chopped
2 cloves garlic, minced
1/2 cup flour
4 cups milk
1 cup freshly grated Parmigiano Reggiano cheese, divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 box (16 ounces) Rotini
1 pound asparagus, trimmed and cut into 1-inch pieces (may substitute peas)
2 cups mozzarella cheese, shredded and divided
Preheat oven to 350F.
Melt butter in large skillet over medium-high heat. Add onion, prosciutto and garlic; sauté 1 to 2 minutes. Add flour and stir to a paste; continue cooking 1 to 2 minutes. Reduce heat to medium. Gradually whisk in milk. Cook 10 to 15 minutes or until thickened, whisking occasionally. Stir in 1/2 cup Parmigiano
cheese, salt, pepper, and nutmeg.
Cook pasta according to package directions, adding asparagus during last two minutes of cook time. Drain and return to pot.
Mix sauce and 1 cup mozzarella cheese with hot pasta; pour into greased 13×9-inch baking dish. Top with remaining 1/2 cup Parmigiano cheese and 1 cup mozzarella cheese; cover with foil.
Bake for 15 minutes; remove foil. Continue baking 10 minutes or until thoroughly heated and lightly browned.
Makes 4 to 6 servings
Calphalon Nonstick Bakeware Set, 6-Pieces