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1 (9 ounce) package refrigerated Angel Hair Pasta
1 lb frozen medium Shrimp, cooked or crumbled Feta Cheese
1/2 cup shredded Swiss Cheese
1 (16 ounce) jar Chunky Salsa
1/2 cup shredded Monterey Jack Cheese
3/4 cup dried Parsley or minced fresh Parsley
1 teaspoon Basil
1 teaspoon Oregano
2 Eggs
1 cup Half-and-half
1 cup plain Yogurt
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Preheat oven to 350. Mix the shrimp, pasta, feta cheese, Swiss cheese, and salsa in a bowl. Pour into a greased 13 inch. x 9 inch. x 2 inch. baking dish. Mix the Monterey Jack cheese, parsley, basil, and oregano. Sprinkle on the pasta. In a small bowl, whisk the eggs, half-and-half, and yogurt; pour over the casserole. Bake, uncovered, at 350 for 25-30 minutes or until pasta is tender. Let stand for 5 minutes before serving. Serve with garlic bread and a salad.
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