Angel Hair Shrimp Bake
Ingredients
1 package (9 ounces) refrigerated angel hair pasta
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 jar (16 ounces) chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 large eggs
1 cup half-and-half cream
1 cup plain yogurt
Chopped fresh parsley, optional
Directions
In a greased 13×9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.
In a bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Let stand 5 minutes before serving. If desired, top with chopped parsley.
