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Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Egg beaters 99% egg substitute

  2. 1 cup 237ml Evaporated milk - nonfat

  3. 1 cup 237ml Nonfat yogurt

  4. 8 oz 227g Feta cheese - crumbled

  5. 6 oz 170g Swiss cheese - shredded

  6. 1/3 cup 48g / 1.7oz Fresh parsley - chopped

  7. 1 teaspoon 5ml Dried basil

  8. 1 teaspoon 5ml Dried oregano

  9. 4 Garlic - minced

  10. 8 oz 227g Angel hair pasta - cooked

  11. 16 oz 454g Salsa, chunky - medium

  12. 1 1/2 lbs 681g / 24oz Shrimp - peeled and uncooked

  13. 8 oz 227g Mozzarella - shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F. Coat bottom and sides of 8" X 12" baking dish with cooking spray. In a separate bowl, blend Egg Beaters, milk, yogurt, feta cheese, Swiss cheese, parsley, basil, oregano and garlic. Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remaining pasta over shrimp. Add remaining shrimp and then spread egg mixture over all. Bake for 25 minutes. Top with cheese and bake another 10 minutes. Remove from oven and let stand 10 minutes before serving. NOTE: If using "real" (not "plastic") cheese -- top before placing in oven initially.

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