Combine eggs, half and half, yogurt, Swiss cheese, feta cheese, basil, oregano, and parsley in medium bowl, mix well.
Spread 1/2 of the pasta on the bottom of prepared pan. Cover with salsa. Add 1/2 of the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle with Monterey Jack cheese.
Bake at 350*, 30 minutes or until bubbly. Let stand 10 minutes. This is also very good the next day, so could always be baked a day ahead of time.