Spicy Shrimp And Pasta Casserole

Recipe Ingredients

		Butter - for greasing pan
2		Eggs
1 1/2 cups	355ml	Half-and-half
1 cup	237ml	Plain yogurt
1/2 cup	73g / 2.6oz	Grated Swiss cheese
1/3 cup	48g / 1.7oz	Crumbled feta cheese
1/3 cup	13g / 0.5oz	Chopped fresh parsley leaves
1 teaspoon	5ml	Dried basil - crushed
1 teaspoon	5ml	Dried oregano - crushed
9 oz	255g	Angel hair pasta - cooked
16 oz	454g	Mild thick and chunky salsa
2 lbs	908g / 32oz	Shrimp - cleaned, peeled,
		And deveined
1/2 cup	118ml	Grated Monterey Jack

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 12- by 8-inch pan or glass dish with butter.

Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended.

Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole.

Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

This recipe yields 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B05) - from the TV FOOD NETWORK

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