Today we were going to visit an old working sugar bush to see maple syrup being made the old fashioned way, but it was a bust, sort of. We went got kind of lost found another sugar bush that was finishing up production, the new way, with tubing and vacuum. Not very exciting for a 4 year old. We did see some friendly, very curious cows and did see a few taps and buckets.
I was planning to have some nice pictures and stories from the sugar bush, but some adventures just don’t pan out.
We came home and made rotini pie for supper.
I have been making this recipe since I was very young, at least early teens. I think the original recipe came off a pasta box or sauce jar and has been adapted and changed many times. I am always asked for the recipe. It is quite simple and thrifty, could even be adapted for a vegetarian (as long as cheese and eggs were ok).
Basically, make a meat sauce (or meat free).
I just sauté lightly a small onion finely diced with a large clove (or two small ones) of garlic. I finely chopped, but you could mince.
I add a little pepper and some dried oregano (ours we dried from our garden last summer). Add pasta sauce and simmer.
Sometimes I also add a splash of balsamic vinegar.
Cook 3-4 cups of rotini according to package directions. Drain and add back to the pot and let cool for just a couple of minutes.
Stir in two eggs that have been lightly beaten, a handful of shredded mozzarella, and about ¼ cup finely grated parmesan.
Stir together and place into a 9 or 10 inch pie plate.
Sprinkle another couple of handfuls of mozzarella on top of pasta and sprinkle of parmesan.
Top with meat sauce, then more mozza and parmesan.
Bake in 350F oven for 20-30 minutes until hot and cheese is melted and bubbly.
Let cool about 10 minutes before cutting into pieces.