Shrimp and Angel Hair Pasta Casserole

1 tbsp butter or margarine

2 eggs

1 cup half and half

1 cup plain yogurt

1/2 cup shredded Swiss cheese

1/3 cup crumbled feta cheese

1/3 cup chopped parsley

1/4 cup chopped fresh basil or 1 tsp dried basil leaves

1 tsp dried oregano leaves, crushed

1 (9 0z) pkg uncooked fresh angel hair pasta

1 jar (16 oz) milk, thick and chunky salsa

1 pound medium shrimp, peeled and deveined

1/2 cup shredded Monterey Cheese

Snow Peas (optional)

Plum tomatoes stuffed with cottage cheese (optional)

With 1 tbsp butter, grease a 12/8 inch pan. Combine eggs, half and

half, yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in bottom

in medium bowl; mix well. Spread 1/2 of pasta on bottom of prepared pan.

Cover with salsa. Add 1/2 of the shrimp. Cover with remaining pasta. Spread

egg mixture over pasta and top with remaining shrimp. Sprinkle Monterey

Cheese over top. Bake in preheated 350 degree oven 30 minutes or until

bubbly. Let stand 10 minutes. Garnish with snow peas and stuffed plum tomatoes.