When the ocean is unreachable but is still calling your name, Coastal Pasta Bake provides the taste of the tropical shore you're longing for. Pink, plump shrimp are twirled together with waves of bouncy angel hair pasta, two types of melty cheeses, and a whole jar of chunky, tangy salsa. Yet another kind of savory cheese sprinkles the divine mix and swims in a sea of creamy goodness. While best eaten by the water, Coastal Pasta Bake will make life feel like a beach anywhere you go.
Ingredients• 1 (9-ounce) package angel hair pasta, cooked and refrigerated • 1 1/2 pounds medium shrimp, uncooked, peeled, and deveined • 3/4 cup feta cheese, crumbled • 1/2 cup Swiss cheese, shredded • 1 (16-ounce) jar chunky salsa • 1/2 cup Monterey Jack cheese, shredded • 3/4 cup parsley, minced • 1 teaspoon dried basil • 1 teaspoon dried oregano • 2 large eggs • 1 cup half-and-half • 1 cup plain yogurt • parsley, optional, for garnish, chopped
Preheat the oven to 350 degrees F.
In a greased 9x13-inch dish, layer 1/2 of the pasta, shrimp, feta cheese, Swiss cheese, and salsa in that order.
Repeat the layers once more.
Sprinkle the top of the pasta mixture with the Monterey Jack cheese, 3/4 cup minced parsley, basil, and oregano.
In a small bowl, whisk together the eggs, half-and-half, and yogurt.
Pour the yogurt mixture over the pasta mixture.
Bake the casserole uncovered until a thermometer reads 160 degrees F, about 25-30 minutes.
Broil for 1 minute 30 seconds.
Let the casserole stand for 5 minutes.
Plate and garnish with the chopped parsley.