Ingredients
1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup 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 minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs
1 cup half-and-half cream
1 cup plain yogurt
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.
