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Longshore Seafood Pasta Bake




Source of Recipe


Internet


List of Ingredients




Butter, for greasing pan
2 eggs
1 1/2 cups 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 leaves
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
* 1/3 cup onion, chopped finely (I sautee onion and garlic in 1 T. butter)
* 4 cloves garlic, minced
9 ounces angel hair pasta, cooked and drained well
16 ounces thick and chunky salsa (I use Pace)
freshly ground black pepper (I use at least 1/2 tsp.)
2 pounds shrimp, cleaned, peeled, and deveined
1 cup grated Monterey Jack cheese


Recipe



Preheat the oven to 350 degrees. Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, pepper, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan.

Cover the pasta with the salsa, onion and garlic (I mix together before using). 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. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.