Recipe by Elvenlove
From Taste of Home, submitted by Susan Davidson. I altered some of the steps. Tried and true, my family loves it. Easy to prepare, easy clean-up. Refreshing change from the same old pasta dishes.
Top Review by Laura O.
Nice change of pace from the usual pasta dishes. Different but good. The original recipe calls for layering everything (posted on Zaar elsewhere), but I like this version - just stir it all up and pop it in the pan. I use dried parsley instead of fresh.
- 1 (9 ounce) packagerefrigerated angel hair pasta
- 1 lb frozen medium shrimp, cooked or 1 lb crumbled feta cheese
- 1⁄2 cup shredded swiss cheese
- 1 (16 ounce) jar chunky salsa
- 1⁄2 cup shredded monterey jack cheese
- 3⁄4 cup dried parsley or 3⁄4 cup minced fresh parsley
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 eggs
- 1 cup half-and-half
- 1 cup plain yogurt
Directions See How It's Made
- Preheat oven to 350.
- Mix the shrimp, pasta, feta cheese, Swiss cheese, and salsa in a bowl.
- Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
- Mix the Monterey Jack cheese, parsley, basil, and oregano. Sprinkle on the pasta.
- In a small bowl, whisk the eggs, half-and-half, and yogurt; pour over the casserole. Bake, uncovered, at 350 for 25-30 minutes or until pasta is tender. Let stand for 5 minutes before serving.
- Serve with garlic bread and a salad.