My friend Kristine alerted me to the International Edible Book Festival, which is held around April 1 in many countries around the globe. The idea is to make consumable book-themed food. Their website seems to need a little updating (no info for the 2012 Fest), but the photos from previous years are fun to look at – very creative!
All this reminded me that I’ve yet to share what our family had for dinner to celebrate Pi Day on March 14.
Well, it was Wednesday, which you know is “Prince Spaghetti Day” in our house (such creatures of habit!), so I made Spaghetti Pie! We had it with salad, and topped it off with a delicious apple pie from Verrill Farm. Oh. so. good. (the apple pie; I could “take it or leave it” as far as the spaghetti pie goes, but the kids got a kick out of it).
- 6 oz. spaghetti, cooked
- 2 Tbsp. olive oil
- 2 eggs, well beaten
- 3/4 cup Parmesan cheese, divided
- 1 cup whole milk ricotta cheese
- 1 1/2 cups pasta sauce, divided
- 1/2 cup shredded mozzarella cheese
- Toss spaghetti with olive oil in large bowl. Stir in eggs, 1/2 cup Parmesan cheese, and 1/2 cup pasta sauce. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.
- Spoon ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350°F oven 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.
For other kitchen stories – recipes, cookbook reviews, discussion of food-themed movies, etc., turn to Beth Fish Reads’ Weekend Cooking.