Shrimp Pasta Pie

8 oz. uncooked thin spaghetti (can use regular spaghetti)
4 tablespoons butter or margarine, divided
3 eggs, lightly beaten
1/4 teaspoon ground 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 cup chopped red bell pepper
1/3 cup sliced green onions with tops
8 oz. uncooked, medium fresh shrimp, peeled and deveined
1 container (10 oz.) refrigerated Alfredo pasta sauce, divided
2 oz. mozzarella cheese, shredded (1/2 cup)

Preheat oven to 350 degrees. Spray deep-dish pie plate or casserole dish with vegetable oil. Cook spaghetti according to package directions and drain. (Don't rinse with cold water.) Transfer into 4-quart bowl. Add 3 tablespoons of butter, cut into small pieces; stir until melted. Add eggs and black pepper. Sprinkle Parmesan cheese over pasta; mix well. Spoon into prepared dish. Spread mixture evenly, forming a 1-inch rim around the edge of the dish to make a shell. Bake 10-12 minutes or until set.

Melt remaining 1 tablespoon butter over medium high heat. Add garlic, vegetables, and shrimp; stir-fry 4 minutes or until shrimp are opaque. Remove skillet from heat. Stir in 1/2 cup of the pasta sauce. Spoon the shrimp mixture into pasta shell. Sprinkle with shredded mozzarella cheese. Bake 10 minutes. Let stand 5 minutes. Heat remaining Alfredo sauce until hot. Cut pie into wedges and pour a little Alfredo sauce over and serve.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 71)