Ingredients

1 tablespoon butter

2 eggs

1 cup half-and-half cream

1 cup plain yogurt

4 ounces shredded swiss cheese

1/3 cup crumbled feta cheese

1/3 cup chopped fresh parsley

1/4 cup fresh basil or 1 teaspoon dried basil

1 teaspoon dried oregano, crushed

9 ounces uncooked fresh angel hair pasta

1 (16 ounce) jar mild thick & chunky salsa

1 lb medium shrimp, peeled & deveined

4 ounces shredded monterey jack cheese

Preparation

Preheat oven to 350 degrees.

Grease 12 x 8 inch pan with the tablespoon of butter.

Combine eggs, half & half, yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in a medium bowl, mixing well.

Spread 1/2 of the pasta on the bottom of the greased pan.

Cover with all of the salsa.

Top with 1/2 of the shrimp.

Cover with remaining pasta.

Spread egg mixture over pasta and top with the remaining shrimp.

Sprinkle with Monterey Jack cheese over the top.

Bake for 30 minutes or until bubbly.

Let stand for 10 minutes before serving.