1 cup heavy cream
4 tablespoons Worcestershire sauce
1/8 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 inches round biscuit or pastry bag
1 pound elbow macaroni or pasta mix
2 ounces grated Parmesan cheese
In a large glass or plastic bowl, combine cream cheese and Worcestershire sauce. Whisk around until partially coated, spreading cream cheese mixture over edge of prepared tin foil. Place bowl over a pan or in a large pot. Cover and microwave on HIGH for about 1 minutes. Remove foil, and microwave until foam is reduced. Transfer cream cheese mixture to bowl and layer with mushroom-flavored pasta.
While pasta sauce is heating, beat cream cheese and 1 cup Worcestershire sauce in medium bowl. Next, stir salt, oregano and salt in medium bowl. Then stir in the macaroni and fleece of a casserole dish. Refrigerate about 1 hour per serving, stirring.
When pasta sauce has reduced, spread cream cheese mixture over pasta, putting pasta in pan with egg and cheese over top. Turn and sprinkle with Parmesan Cheese.