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Recipe(tried): Shrimp, Herb and Feta Casserole (using angel hair pasta)

Main Dishes - Fish, Shellfish
SHRIMP, HERB AND FETA CASSEROLE

8 oz angel hair pasta, uncooked
1/2 cup egg beaters 99% egg substitute
1 cup nonfat evaporated milk
1 cup nonfat yogurt
8 oz feta cheese, crumbled
6 oz low-fat Swiss cheese, shredded
1/3 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
4 cloves garlic, minced
16 oz medium chunky salsa
1 1/2 lb shrimp, peeled and uncooked
8 oz light mozzarella cheese, shredded

Preheat oven to 350 degrees F. Coat bottom and sides of 8x12-inch baking dish with cooking spray.

Cook pasta according to package directions; drain.

In a bowl, blend Egg Beaters, (undiluted) milk, yogurt, feta cheese, Swiss cheese, parsley, basil, oregano and garlic.

Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remaining pasta over shrimp. Add remaining shrimp and then spread egg mixture over all.

Bake for 25 minutes. Top with mozzarella cheese and bake another 10 minutes. Remove from oven and let stand 10 minutes before serving.

Makes 10 servings
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