Shrimp & Pasta Casserole with Sour Cream & Feta

• 2 eggs
• 1 cup canned evaporated milk
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, minced
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 8 oz. (1-1/3 cups) orzo pasta, cooked, drained
• 1 lb. uncooked medium shrimp, peeled, deveined
• 1 jar (7 oz.) roasted red peppers, drained, chopped
• 2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Heat oven to 350F.
2. Mix first 8 ingredients until blended; set aside.
3. Layer half each pasta, shrimp, peppers and mozzarella in 13x9-inch baking dish sprayed with cooking spray.
4. Top with remaining pasta, shrimp and peppers.
5. Cover evenly with feta mixture; sprinkle with remaining mozzarella.
6. Bake 30 min.
7. Let stand 10 min.
8. before serving.

eggs, milk, s, feta cheese, parsley, garlic, basil, oregano, orzo pasta, shrimp, red peppers, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/shrimp-pasta-casserole-sour-cream-feta-155882.aspx (may not work)