Spaghetti Pie, with a dash of snob. And lots of cheese.

The PERFECT dish to clean out your fridgedero with - Pasta Pie. Carbload in joy and happiness, while enjoying a weird Waffle House hashbrown texture (squirmy! awesome!). Instead of the retro Spaghetti Sauce route, I went all Mushroom Alfredo, with some diced, pan fried seitan sausage. Extremely comforting. I probably wouldn't have gotten such bad butterfat sweats if I'd waited another month, but hey.

I've been getting nerdy with tomato powder and various doilies lately. While the above isn't the best example, it's a blast to lacify quiches, pies, anything, really, with naturally-bright-red dust. More on that soon!

Spaghetti Alfredo Pie with Mushrooms

8 oz spaghetti, cooked according to package directions
1 cup milk or cream
2 tablespoons butter
2 tablespoons flour
2 cloves garlic, minced
1 egg, beaten.
2/3 cup parmesan cheese, grated
1/2 cup mozzarella, grated
1 handful of chopped seitan
1 handful sliced mushrooms

1 9-inch pie plate
Salt and pepper to taste

Chop your cooked pasta into 2-3 inch pieces (or alternately, cut them with scissors while the noodles drain in a colander). Set aside. Preheat your oven to 350f.

Melt your butter in a skillet. Add garlic, seitan and mushrooms, and saute on high heat until seitan begins to brown and mushrooms begin to sweat. Add flour, stir to coat, and cook, tossing, 2 minutes. Add your cream and mix everything together, quickly. Simmer for 3-4 minutes until the sauce is thickened, then add your parmesan. Stir gently to melt. Remove from heat, stir in your beaten egg.

Pour the mixture into an oiled 9-inch pie plate, scatter mozz over the top. Bake, uncovered, until the edges start to brown.

Let that baby sit 5 minutes before slicing. Yeehaw!