"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
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1 package (9 ounces) refrigerated angel hair pasta
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1-1/2 pounds uncooked medium shrimp, peeled and deveined
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3/4 cup crumbled feta cheese
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1/2 cup shredded Swiss cheese
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1 jar (16 ounces) chunky salsa
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1/2 cup shredded Monterey Jack cheese
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3/4 cup minced fresh parsley
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1 teaspoon dried basil
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1 teaspoon dried oregano
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2 eggs
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1 cup half-and-half cream
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1 cup (8 ounces) plain yogurt