Chunky salsa is the secret ingredient in this savory dinner.
2 eggs
1 c. evaporated milk
1 c. plain yogurt
3 oz. pkg. crumbled feta cheese
2 c. shredded Swiss cheese
1/4 c. fresh parsley, chopped
1 t. dried basil
1 t. dried oregano
4 cloves garlic, minced
8-oz. pkg. angel hair pasta, cooked
16-oz. jar chunky salsa
1 lb. medium shrimp, peeled, cleaned and divided
8-oz. pkg. shredded mozzarella cheese
In a medium bowl, combine the first 9 ingredients; set aside. Spread half the pasta in a greased 13"x9" baking pan. Cover with salsa; add half the shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add remaining shrimp and top with mozzarella cheese. Bake at 350 degrees for 30 minutes. Remove from oven and let stand for 5 minutes before serving. Serves 6 to 8.
Blenders are a great help in the kitchen. Use them to crush ice, pureé vegetables or whip together ingredients for sauces. To clean one quickly, just add warm water and a little dish soap. Blend for a few seconds; rinse and dry.