Ingredients:
1 package (9 ounces) refrigerated angel hair pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Dofino Havarti with Basil Cheese
1 jar (16 ounces) chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs
1 cup half-and-half cream
1 cup (8 ounces) plain yogurt

Cooking Directions:
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Dofino Havarti with Basil Cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano. In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.

Makes 12 servings