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1
Fill the pasta pot with salted water (at least 1 tablespoon salt), and heat to a rolling boil.
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2
Stir in the cavatappi, and cook at the boil until al dente (about 2 minutes less than the package directions).
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3
Drain the pasta well in a colander, and put it in a big bowl.
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4
Pour in 2 cups of the tomato sauce, sprinkle over it 1/2 cup of the grated grana, and toss well, to dress all the cavatappi evenly.
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5
Meanwhile, heat the oven to 400; brush the baking dish with the butter.
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6
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.
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7
Scatter half the shredded provola evenly over the eggs, then spread a cup of tomato sauce on top of the cheese.
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8
Next, arrange all the remaining pasta in a flat, even layer, then spoon 3/4 cup tomato sauce on top.
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9
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.
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10
Tent the baking dish with a sheet of aluminum foil, arching it so it doesnt touch the crumb topping and pressing it against the sides.
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11
Set the dish in the oven, and bake for 35 minutes, then remove the foil, and bake another 15 minutes or so, until the top is nicely browned and crusty.
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12
Serve hot!
