Shrimp in Angel Hair Pasta Casserole

1 tbsp. margarine
2 eggs
1 cup half and half
1 cup plain yogurt
½ cup shredded Swiss cheese
1/3 cup feta cheese
1/3 cup chopped parsley
¼ cup chopped fresh basil or 1 tsp. dried basil
1 tsp. oregano
1 9oz. pkg. uncooked fresh angel hair pasta
1 16oz. jar mild, thick and chunky salsa
1 lb. medium shrimp, peeled and deveined
½ cup shredded Monterey Jack cheese
Snow peas, optional
Plum tomatoes, stuffed with cottage cheese, optional

With 1 tbsp. margarine, greased 12 x 8 pan. Combine eggs, half and half,
yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in medium
bowl; mix well.

Spread ½ of pasta on bottom of prepared pan. Cover with salsa. Add ½ of shrimp.
Cover with remaining pasta. Spread egg mixture over pasta and top
with remaining shrimp. Sprinkle Monterey Jack cheese over top. Bake at
350° for 30 minutes or until bubbly. Let stand 10 minutes.

Garnish with snow peas and stuffed plum tomatoes.

Makes 6 servings