 | | Directions |
- Grease a 9x13x2 casserole dish.
- Layer the dish with 1/2 of the pasta, shrimp, Swiss cheese, provolone cheese and salsa.
- Repeat the layers and then sprinkle with the colby jack cheese, parsley, basil and oregano.
- In a small bowl, whisk the eggs, cream and yogurt.
- Pour over the casserole and bake, uncovered, in a 350° F. oven for 25-30 minutes or just until heated through and bubbly.
- Allow to stand for 5 minutes before serving.
|
|
|
Prep Time: 25 minutes
Cook Time: 45 minutes
Container: 9x13x2 casserole dish, small mixing bowl
Servings: 12
|  | | Ingredients | | - | | 1 pound spaghetti or fettuccini pasta - cooked and drained |
| - | | 1 1/2 pounds shrimp - cooked or uncooked |
| - | | 1 cup Swiss cheese |
| - | | 1 cup provolone cheese |
| - | | 16 ounces salsa - chunky |
| - | | 3/4 cup Colby Jack cheese |
| - | | 3/4 cup parsley - fresh and minced |
| - | | 1 teaspoon basil |
| - | | 1 teaspoon oregano |
| - | | 2 eggs |
| - | | 1 cup half-n-half |
| - | | 8 ounces yogurt - plain |
| |
| |
