'Shrimp and Pasta Casserole'
Source: Adapted from Pearls Handcuffs and Happy-hour
1 1-2 pound bag frozen shrimp (thawed), cleaned, peeled, and deveined
1 jar of salsa (16 oz)
1 box angel hair pasta (9 oz)
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon crushed red pepper (optional)
1/3 cup freshly chopped parsley
1/3 cup crumbled feta cheese
1/2 cup grated Swiss cheese
1 cup plain yogurt
1 1/2 cup half & half
1/2 cup grated Monterrey Jack cheese
1. Heat oven to 350. Cook pasta according to package directions; drain and set aside.
2. In a large bowl, combine eggs, half & half, yogurt, Swiss & feta cheeses, parsley, basil, and oregano. Mix until well blended and set aside.
3. In a greased 9 x 13 baking dish, spread half the pasta over the bottom of the dish. Cover with all the salsa followed by half the shrimp. Top with Monterrey jack cheese, remaining pasta and finish with the remaining shrimp.
4. Pour the egg mixture over the pasta & shrimp, and bake for 35-40 minutes or until bubbly. Let stand for about 10 minutes before serving.
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