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Baked Rotini with Asparagus (Rotini al Forno con Asparagi)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 42 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1/2 cup (1 stick)butter
1 cupfinely chopped onion
1/2 cup (4 ounces)prosciutto, chopped
2 clovesgarlic, minced
1/2 cupflour
4 cupsmilk
1 cupfreshly grated Parmigiano Reggiano cheese, divided
1 teaspoonsalt
1 teaspoonfreshly ground black pepper
1/4 teaspoonground nutmeg
1 box (16 ounces)BARILLA Rotini
1 poundasparagus, trimmed and cut into 1-inch pieces (may substitute peas)
2 cupsmozzarella 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. Makes 4 to 6 servings




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