Shrimp in Angel Hair Pasta Casserole

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I have modified the original recipe by William Sarnecky, Chester, VA. He was a 1st place winner in the Dairylicious Pasta Dishes contest sponsored by the Southeast United Dairy Industry Association, Inc., Atlanta, GA

Ingredients

• 1 tablespoon butter
• 2 Jumbo eggs
• 1 cup 1/2 and 1/2 (I used Hood Fat Free 1/2 & 1/2)
• 1 cup plain yogurt
• 1/2 cup (4 ounces) shredded Swiss Cheese
• 1/3 cup Feta Cheese (if someone doesn't like Feta, leave it out and add more Swiss)
• 1/3 cup chopped Parsley
• 1/4 cup chopped fresh Basil (or 1 teaspoon dried basil leaves, crushed)
• 1 teaspoon dried oregano leaves crushed
• 1 package (9 ounces) uncooked "Fresh" angel hair pasta. (I use 1 box angel hair cooked)
• 1 jar (16 ounces) mild, thick and chunky Salsa. (I use 1 jar Paul Newman (Medium) flavor)
• 1/2 cup (4 ounces) shredded Monterey Jack cheese
• 1 pound medium shrimp, peeled and deveined.
• Note: I use 1 pound of sea scallops and 1 pound frozen/thawed shrimp)
• Snow peas (optional)
• Plum tomatoes stuffed with cottage cheese (optional)

Preparation

Step 1

With 1 tablespoon butter, grease 12x8-inch pan.
Combine eggs, half-and-half, yogurt, Swiss cheese, Feta cheese, Parsley, Basil and Oregano in a medium bowl.
Mix well.
Spread 1/2 of the angel hair pasta on the bottom of prepared pan.
Cover with salsa.
Add 1/2 of the shrimp (and scallops)
Cover with remaining pasta.
Spread egg mixture over the pasta
Top with remaining shrimp (and scallops)
Sprinkle Monterey Jack cheese over the top.

Bake in a preheated 350 degree F oven 30 minutes or until bubbly.

Let stand 10 minutes.
Garnish with snow peas and stuffed plum tomatoes.