January 14th + 15th: Vegetable Pasta Pie

 There's no recipe, just memory. My mom used to make this when I was growing up. It's a good recipe to make in stages throughout the day because you want to let the filling cool off before putting it in the pastry. For this pie, I used penne pasta because that's what we had. After I cooked that, I cooked some impossible meat, onions and spinach. Then I mixed in jarred sauce, ricotta and mozzarella. 

I let it sit while I graded papers. Then I made a hot water crust pastry. Put it in a springform pan. Loaded it up and voila. Dinner. 

I'm on a quest to make more savory pies this year. We don't at nearly enough of them in America. 

It makes a ton and if you're not a glutton there will be leftovers for the next day. And when I say "if you're not a glutton" I'm really talking to myself because I could literally eat the whole thing by myself.