Ingredients
1 package (9 ounces) refrigerated angel hair pasta1-1/2 pounds uncooked medium shrimp, peeled and deveined3/4 cup crumbled feta cheese1/2 cup shredded Swiss cheese1 jar (16 ounces) chunky salsa1/2 cup shredded Monterey Jack cheese3/4 cup minced fresh parsley1 teaspoon dried basil1 teaspoon dried oregano2 large eggs1 cup half-and-half cream1 cup plain yogurtChopped fresh parsley, optional
Preparation
In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.
