Five Cheese Cavatappi

1 pound Cavatappi pasta, penne or rigatoni

2 cups heavy cream 

1 cup marinara 

1/2 cup freshly grated parmesan (1 1/2 ounces) 

1/2 cup shredded imported Italian fontina (1 1/2 ounces) 

1/2 cup shredded smoked mozzarella (1 1/2 ounces) 

1/2 cup shredded provolone (1 1/2 ounces) 

1/4 pound fresh mozzarella, cubed

4 - 5 sundried tomato halves chopped small

1 tsp garlic powder

1 tsp parsley

1 tsp Italian seasoning

1/2 tsp Emeril’s Essence (optional to make it spicy)

pinch red pepper flakes

1/2 cup panko or regular breadcrumbs

4 tablespoons (1/2 stick) unsalted butter
Kosher salt and pepper

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the pasta and butter in a large mixing bowl. reserve a 1/2 c of cheese mix minus fresh mozzarella for the top. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity) or large baking dish. Sprinkle reserved cheese and panko on top of pasta. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes for small gratin 10 - 15 for large baking dish.