| | Directions | | Preheat oven to 350°. Grease a 12x8-inch pan or glass dish with butter. Combine eggs, half & half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in medium bowl; mix well. Spread half the pasta on bottom of prepared pan. Cover with salsa. Add half of the shrimp. Cover with Monterrey Jack cheese. Cover with remaining pasta and shrimp. Spread egg mixture over top. Bake for 30 minutes or until bubbly. Let stand for 10 minutes. |
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| Ingredients | | - |  | 2 Eggs |
| - | | 1 1/2 cups Half & Half |
| - | | 1 cup plain yogurt |
| - | | 1/2 cup grated Swiss cheese |
| - | | 1/3 cup crumbled feta cheese |
| - | | 1/3 cup chopped fresh parsley |
| - | | 1 teaspoon dried basil, crushed |
| - | | 1 teaspoon dried oregano, crushed |
| - | | 9 ounces angel hair pasta, cooked |
| - | | 16 ounces mild salsa, thick and chunky |
| - | | 2 pounds shrimp, cleaned, peeled, and deveined |
| - | | 1/2 cup grated Monterrey Jack cheese |
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