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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Another find from an older Taste od Home magazine....cleaning out my stash and wanted to put those that sounded good up. Ingredients:
9 ounces refrigerated angel hair pasta |
1 1/2 lbs shrimp (peeled & deveined, uncooked) |
3/4 cup feta cheese (crumbled) |
1/2 cup low-fat swiss cheese (shredded) |
16 ounces salsa (chunky) |
1/2 cup low-fat monterey jack cheese (shredded) |
3/4 cup parsley (minced) |
1 teaspoon dried basil |
1 teaspoon dried oregano |
2 eggs |
1 cup reduced-fat half-and-half |
8 ounces plain yogurt |
Directions:
1. In a greased 13 x9 x2 baking dish, layer half of the pasta, shrimp, feta cheese, swiss chees, and salsa.
2. Repeat layers. Sprinkle with monterey jack cheese, parsley, basil, & oregano.
3. In small bowl, whisk eggs, cream & yogurt; pour ver casserole. Bake, uncovered, at 350 degrees for 25-30 minutes or until shrimp turn pink and pasta is tender.
4. Let stand for 5 minutes before serving.
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