Shrimp In Angel Hair Pasta Casserole(Makes 6 Servings)

• 1 Tbsp. butter
• 2 eggs
• 1 c. half and half
• 1 c. plain yogurt
• 1/2 c. (4 oz.) shredded Swiss cheese
• 1/3 c. crumbled Feta cheese
• 1/3 c. chopped parsley
• 1/4 c. chopped fresh basil or 1 tsp. dried basil leaves, crushed
• 1 tsp. dried oregano leaves, crushed
• 1 (9 oz.) pkg. uncooked fresh angel hair pasta
• 1 (16 oz.) jar mild, thick and chunky salsa
• 1 lb. medium shrimp, peeled and deveined
• 1/2 c. (4 oz.) shredded Monterey Jack cheese
• snow peas (optional)
• plum tomatoes, stuffed with cottage cheese (optional)

1. With 1 tablespoon butter, grease a 12 x 8-inch pan.
2. Combine eggs, half and half, yogurt, Swiss cheese, Feta cheese, parsley, basil and oregano in medium bowl.
3. Mix well.
4. Spread 1/2 of the pasta on bottom of prepared pan.
5. Cover with salsa.
6. Add 1/2 of the shrimp.
7. Cover with remaining pasta.
8. Spread egg mixture over pasta and top with remaining shrimp.
9. Sprinkle Monterey Jack cheese over top.
10. Bake in preheated 350u0b0 oven for 30 minutes or until bubbly. Let stand 10 minutes.
11. Garnish with snow peas and stuffed plum tomatoes.

butter, eggs, plain yogurt, swiss cheese, feta cheese, parsley, fresh basil, oregano, fresh angel hair pasta, chunky salsa, shrimp, shredded monterey jack cheese, snow peas, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395474 (may not work)