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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Shrimp and pasta blend beautifully with the herbs, salsa and three kinds of cheese in this hearty layered casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. -Susan Davidson Elm Grove, Wisconsin Ingredients:
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 |
Directions:
1. 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.
2. In a small 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 for 5 minutes before serving. Yield: 12 servings.
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