| 1 box | BARILLA Rotini |
| 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 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 13x9-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.