Spicy Shrimp and Pasta Casserole

Spicy Shrimp and Pasta Casserole



8 servings
Ingredients
Butter, for greasing pan
2 eggs
1 1/2 cups half-and-half
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack
Directions
Preheat the oven to 350 degrees F.

Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

Baked Spaghetti

This is one of our family's favorite dishes, as well as one of my most requested catered dishes! I usually add a little more cheese than is called for, and this recipe can be easily doubled, freeze one and serve the other!

2 Cups Canned Diced Tomatoes
2 Cups Tomato Sauce
1 Cup Water
1/2 Cup Diced Onion
1/2 Cup Diced Green Bell Pepper
2 Cloves Garlic, chopped
1/4 Cup Chopped Fresh Parsley Leaves
1 1/2 Teaspoons Italian Seasoning
1 1/2 Teaspoons House Seasoning, recipe follows
1 1/2 Teaspoons Seasoning Salt
1 1/2 Teaspoons Sugar
2 Small Bay Leaves
1 1/2 Pounds Ground Beef
8 Ounces Uncooked Angel Hair Pasta
1 Cup Grated Cheddar
1 Cup Grated Monterey Jack

Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.