PASTA, SHRIMP & CHEESE BAKE

Servings: 6 Ingredients: • 12 ounces angel hair pasta • 2 eggs • 1 cup fat-free milk • 3/4 cup (8 ounces) plain low-fat yogurt • 4 ounces feta cheese, crumbled • 1/2 cup (4 ounces) shredded Swiss cheese • 1 teaspoon dried, crushed basil • 1 teaspoon dried, crushed oregano leaves • 1 - 16 ounce jar mild, thick and chunky salsa • 3/4 pound medium shrimp, peeled & deveined • 3/4 cup shredded Monterey Jack cheese Directions: Preheat oven to 350°F.
Cook pasta according to package directions; drain.
In a medium bowl, combine eggs, milk, yogurt, feta cheese, Swiss cheese, basil and oregano; mix well.
Spread 1/2 of the pasta on the bottom of an 8 x 12-inch baking dish coated with nonstick spray. Spread salsa over pasta. Place 1/2 of the shrimp over salsa. Cover with remaining pasta. Pour egg mixture over the pasta; layer with remaining shrimp. Sprinkle Monterey Jack cheese over the top.
Bake 30 to 35 minutes or until bubbly. Let stand 10 minutes. Nutrition: Each serving provides approximately: 428 calories; 31 g protein; 42 g carbohydrates; 1 g fiber; 14 g fat (8 g saturated); 230 mg cholesterol; 22 mcg folate; 2 mg iron; 1813 mg sodium. Recipe courtesy of the Wheat Foods Council
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