If you don’t have a 12 x 8 inch pan available, this recipe worked just fine for me in the common 13 x 9 inch pan, made and baked exactly as directed below.
2 large eggs
1 cup evaporated milk
1 cup plain yogurt
3 ounces Feta cheese, crumbled
1/3 lb. Swiss cheese, shredded
1/3 cup fresh parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
4 garlic cloves, minced
1/2 lb. angel-hair pasta, cooked
1 jar (16 ounces) mild chunky salsa
1 lb. medium shrimp, peeled and deveined, uncooked
1/2 lb. Mozzarella cheese, shredded
Heat oven to 350’F. Coat bottom and sides of a 12 x 8 inch baking dish with cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half the pasta over bottom of baking dish. Cover with salsa. Add half the shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 20 minutes before serving.
Yield: 12 Servings.