

Baked Rigatoni with Pesto Chicken, Prosciutto, and Asparagus
3 lb. Barilla Collezione Rigatoni
1 lb. grilled chicken breast, diced
2 jars Barilla Rustic Pesto
4 Tbsp. Extra Virgin olive oil
2 lb. prosciutto, chopped
4 cups yellow onion, chopped
8 garlic cloves, minced
2 cups butter
2 cups flour
1 gallon milk
4 cups Parmigiano, grated
4 cups Mozzarella, shredded
1 tsp. nutmeg
Salt and black pepper, to taste