Joan was leafing through one of her favorite cookbooks, Gooseberry Patch - Big Book of Home Cooking, and came upon this recipe. What a surprise when I returned from hawk watching on Derby Hill to find this meal for dinner. Chunky salsa is the secret ingredient that makes this dinner savory.
Ingredients:
2 eggs, beaten
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 and divided
16-oz. jar chunky salsa
1 lb. medium shrimp, peeled, cleaned and divided
8-oz. pkg. shredded mozzarella cheese
In a medium bowl, combine 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, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes before serving.
Serves 6 to 8.
Hint: To bake this when you're on vacation, purchase a large disposable roasting pan for easy clean-up. French bread is perfect for sopping up the savory sauce.
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