Shrimp Pasta Pie

A creamy Parmesan cheese sauce perfectly complements pasta, shrimp and broccol in this special brunch dish. Round out your meal with fresh fruit and rolls. (I served it for dinner.)  This recipe comes from the Pampered Chef Cookboook "More Stoneware Sensations".  Delicious and attractive! -Claire

• 8 ounces uncooked thin shaphetti, cooked and drained
• 4 tablespoons butter, divided
• 3 eggs, lightly beatan
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh Parmesan cheese
• 1 garlic clove, pressed
• 1 1/2 cups small broccoli flowerets
• 1/2 cup chopped red bell pepper
• 1/3 cup sliced green onions with tops
• 8 ounces uncooked, medium fresh shrimp, peeled and deveined (I used uncooked frozen that I thawed under running cool water)
• 1 container (10 oz.) refrigerated Alfredo pasta sauce, divided
• 1/2 cup mozzarella cheese, shredded

Preheat oven to 350 degrees F.  Spray Deep Dish Baker with vegetable oil.  Cook spaghetti according to package directions.  Drain.  Transfer to bowl, add 3 tablesppons of the butter that has been cut into small pieces, stip to meal butter, add eggs, black pepper and Parmesan cheese.  Mix well.  Spoon into Baker.  Spread mixture evenly, forming a 1" rim around edge of Baker to make a shell.  Bake 10-12 minutes or until set.

Melt remaining 1 T butter in skillet over medium-high heat.  Press garlic into skillet, add vegetables and shrimp and stir-fry 4 minutes or until shrimp is opaque.  Remove skillet from heat. Stir in 1/2 cup of the pasta sauce.  Spoon mixture into pasta shell.  Sprinkle with mozarella cheese.  Bake 10 minutes.  Let stand 5 minutes and serve.  Heat remaining sauce and serve over pasta (if desired, I don't personally need the extra sauce.)

Makes 8 servings.

Nutrients per serving:  Calories 320, Fat 24g, Sodium 610 mg, Dietary Fieber less than 1 g