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1
Cook vermicelli to desired doneness as directed on package.
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2
Drain; keep warm.
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3
Heat oven to 350F (180C).
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4
In large bowl, combine hot vermicelli, 1/4 cup melted butter, 1/2 cup Parmesan and 1 1/2 teaspoon garlic salt; mix well.
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5
Fold in 3 eggs.
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6
Spread mixture evenly in spray-coated pan, forming a rim around edge.
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7
Bake for 12 to 15 minutes or until set.
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8
In medium saucepan using wire whisk, beat half and half and 4 egg yolks until well blended.
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9
Cook over medium-low heat until mixture comes to a boil, stirring constantly.
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10
Add 1 cup Parmesan cheese, sherry, 18 teaspoon garlic salt and pepper; cook and stir until mixture thickens.
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11
Remove from heat; cover and set aside.
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12
Melt 2 tablespoon butter in large skillet over medium-high heat.
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13
Add onions, bell pepper and garlic; cook and stir 2 to 3 minutes or until crisp-tender.
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14
Add vegetables and mushrooms; cook and stir 5 to 6 minutes or until vegetables are crisp-tender.
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15
Add seafood to skillet; cook 2 to 3 minutes or just until seafood becomes opaque.
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16
Fold sauce into seafood mixture.
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17
Pour over pasta crust; top with mozzarella cheese.
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18
Bake for 10 to 15 minutes or until cheese melts.
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19
Broil for 2 to 4 minutes or until cheese is bubbly and lightly browned.
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20
Let stand 5 to 10 minutes.
