Shrimp Pasta Pie

Ingredients:

8 oz. uncooked thin spaghetti

4 T butter or margarine (divided)

3 eggs, lightly beaten

1/4 tsp. black pepper

2 oz. fresh parmesan cheese grated (about 1/2 cup)

1 garlic clove, pressed

1 1/2 cups - small broccoli flowerets

1/2 c chopped red bell pepper

1/3 c sliced geen onions with tops

8 oz. uncooked, medium fresh shrimp, peeled and deveined

1 container (10 oz. refrigerated Alfredo pasta sauce , divided (i didn't use the refrigerated)

2 oz. mozzarella cheese, shredded (1/2 cup)

Preheat oven to 350.  Spray Deep Dish Baker with vegetable oil.  Cook spaghetti and drain.  Transfer to 4 quart bowl.

Add 3 T of the butter cut into small ieces, stir until melted.  Add eggs and black pepper.

Grate parmesan cheese over pasta, mix well.  Spoon into baker.  Spread mixture evenly forming a 1 inch rim around edge of Baker to make a sheel.  Bake 10-12 minutes or until set.

Melt remaining 1 T butter.  Press garlic into skillet.  Add vegetables and shrimp and stir fry for 4 minutes or until shrimp is opaque.  Remove skillet from heat.

Stir in 1/2 cup of the pasta sauce.   Spoon shrimp mixture into pasta shell.  Shred mozzarella cheese over shrimp mixture.

Bake 10 minutes - let stand 5 minutes.  Cut into wedges and serve.  Heat remaining sauce and serve over pasta.