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Angel Hair Shrimp Bake
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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, 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |