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Angel Hair Shrimp Bake

1 package (9 ounces) 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 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 eggs
1 cup half-and-half cream
1 cup (8 ounces) plain yogurt

In a greased 13-in. x 9-in. baking dish, layer half of the pasta,

Printed from tasteofhome.com Oct 11, 2008

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Angel Hair Shrimp Bake cont.

shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle
with the Monterey Jack cheese, parsley, basil and oregano. In a
small bowl, whisk the eggs, cream and yogurt; pour over casserole.
Bake, uncovered, at 350° for 25-30 minutes or until shrimp turn
pink and pasta is tender. Let stand for 5 minutes before serving.

Yield: 12 servings.