Set the dish in the oven, and bake for 35 minutes, then remove the foil, and bake another 15 minute or so, until the top is nicely browned and crusty. Tent the baking dish with a sheet of aluminum foil, arching it so it doesn’t touch the crumb topping and pressing it against the sides. Sprinkle the remaining grated grana and the rest of the provola over the pasta scatter the bread crumbs over all, and drizzle the last bit of tomato sauce on the top. Next, arrange all the remaining pasta in a flat, even layer, then spoon ¾ cup tomato sauce on top. Scatter half the shredded provola evenly over the eggs, then spread a cup of tomato sauce on top of the cheese. Spill in half of the dressed pasta, spreading it out to fill the pan bottom in an even layer, and arrange the cooked egg slices on top. If desired, serve with lime wedges and the leftover 1/2 cup of cheese. Pasta should be drained before being combined with the sauce, cilantro, lime juice, and 1 cup of cheese. Meanwhile, heat the oven to 400º brush the baking dish with the butter. Cook the cavatappi for approximately 13 minutes or until they are just al dente in a big saucepan of salted, boiling water. Pour in 2 cups of the tomato sauce, sprinkle over it ½ cup of the grated grana, and toss well, to dress all the cavatappi evenly. Drain the pasta well in a colander, and put it in a big bowl. Stir in the cavatappi, and cook at the boil until al dente (about 2 minutes less than the package directions). You will need a large pot for cooking the pasta a 4-quart rectangular baking dish or oval gratin dish.įill the pasta pot with salted water (at least 1 tablespoon salt), and heat to a rolling boil.
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