Ingredients

1 pound cavatappi
4 cups Tomato sauce
1 cup Parmigiano-Reggiano, grated
2 tablespoons butter, soft
6 hard-boiled eggs, sliced in 1/2-inch rounds
1 pound shredded provolone
¼ cup bread crumbs
2 tablespoons Italian parsley, chopped

Description

I Love Baked Pastas Of All Kind (as You Probably Know), As Long As The Gratinato, The Cheese Topping, Is Properly Applied With A Light Touch, And Baked Sufficiently, So The Cheese Is Deeply Colored, Melted And Perfectly Crisp At The Same Time. This Calab

View Full Recipe