Rotini Pie and Maple Sap

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.

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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.

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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.

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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.

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Stir together and place into a 9 or 10 inch pie plate.

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Sprinkle another couple of handfuls of mozzarella on top of pasta and sprinkle of parmesan.

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Top with meat sauce, then more mozza and parmesan.

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Bake in 350F oven for 20-30 minutes until hot and cheese is melted and bubbly.

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Let cool about 10 minutes before cutting into pieces.

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Very Yummy!

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