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  • 8servings

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Butter - for greasing pan

  2. 2 Eggs

  3. 1 1/2 cups 355ml Half-and-half

  4. 1 cup 237ml Plain yogurt

  5. 1/2 cup 73g / 2.6oz Grated Swiss cheese

  6. 1/3 cup 48g / 1.7oz Crumbled feta cheese

  7. 1/3 cup 13g / 1/2oz Chopped fresh parsley leaves

  8. 1 teaspoon 5ml Dried basil - crushed

  9. 1 teaspoon 5ml Dried oregano - crushed

  10. 9 oz 255g Angel hair pasta - cooked

  11. 16 oz 454g Mild thick and chunky salsa

  12. 2 lbs 908g / 32oz Shrimp - cleaned, peeled,

  13. And deveined

  14. 1/2 cup 118ml Grated Monterey Jack

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Grease a 12- by 8-inch pan or glass dish with butter.

  2. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended.

  3. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole.

  4. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

  5. This recipe yields 8 servings.

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