Post by mandie68 on Dec 13, 2011 23:19:17 GMT -5
2 eggs
1-1/2 cup half-and-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 oz angel hair pasta, cooked
16 oz mild salsa, thick and chunky
2 lbs shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack cheese
Preheat oven to 350 degrees F. Grease a 12x8-inch pan or glass dish with butter.
Combine eggs, half-and-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 Moterey 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.
Serves 8
1-1/2 cup half-and-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 oz angel hair pasta, cooked
16 oz mild salsa, thick and chunky
2 lbs shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack cheese
Preheat oven to 350 degrees F. Grease a 12x8-inch pan or glass dish with butter.
Combine eggs, half-and-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 Moterey 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.
Serves 8