Instructions: PASTA AND BROCCOLI: Bring large pot of lightly salted water to a boil. Add pasta to boiling water, stir to prevent sticking. Cook, stirring often. Cook the broccoli in a steamer or colander set on top of the pasta pot. Cook broccoli about 3 minutes; pasta about 6 minutes. Drain, rinse under cold running water, then drain again. Set aside.

ONIONS AND SPICE: Place a medium skillet or saute over medium heat. Spray and add the onions. Season with garlic salt and pepper. Cook, stirring often, until onion is lightly browned: 4 to 5 minutes. Stir in the garam masala and spaghetti seasoning. Warm. Set aside to cool.

CRUMBS FOR TOP AND BOTTOM CRUSTS: Place the nuts, biscuits and dried fruit piece, salt, pepper and fines herbes into the bowl of a food processor fitted with a metal blade. Whizz until coarsely crumbed. Measure the oil; add it in a thin stream through the tube-chute. Prepare the casseroles: spray the bottoms of the casseroles. Divide half of the crumbs to line the casseroles.

EGGS AND CHEESE: In a small bowl, mix together eggs, milk, cheese and ground mace. Set aside.

FINISHING: Preheat oven 350F. Put the cooled onion and broccoli in the processor and pulse briefly to combine and dice the mixture. Transfer to a bowl and add the pasta; toss to combine. Divide the pasta in the casseroles. Divide the egg mixture, pouring a share on each casserole. Tilt the casseroles to level the egg mixture. Divide the remaining crumbs as a top crust on the casserole. Place casseroles on a cookie sheet. Bake uncovered for 40-45 minutes. Remove from oven; let stand 5 minutes. Serve.

Description: "Two 2-cup casseroles"

Yield: 4 cups

NOTES : If the ingredient list appears long, one-third of them are spices and herbs. Using fruited scones to make the crumbs is another way to sneak fruit into our meals. This dish is faintly sweet; mostly savory. Very high carb. A little dry but nutty. Could be served with a hot sauce. For a similar recipe see Penne, Broccoli And Mozzarella Pie in Veg Times 2000-12

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