Shrimp and Angel Hair Casserole with Monterey Jack, Feta and Swiss cheese, salsa, herbs and seasonings served with angel hair pasta.
1 cup low-fat (1 percent) milk
1/2 cup fat-free egg substitute
1-1/2 cup plain low-fat yogurt
1/3 cup reduced-fat Swiss cheese, shredded
1/3 cup feta cheese, crumbled
1/3 cup finely chopped parsley
1/4 cup loosely packed chopped fresh basil
1 teaspoon dried oregano, crushed
1 package (9 ounces) fresh angel-hair pasta
1 jar (16 ounces) mild thick-and-chunky salsa
1 pound raw shrimp, cleaned and peeled
1/3 cup reduced-fat Monterey Jack cheese, shredded
1/2 pound snow peas, steamed
Preheat the oven to 350 degrees. Coat a 9-by-13-inch pan with nonstick cooking spray.
Combine the milk, egg substitute, yogurt, Swiss cheese, feta cheese, parsley, basil and oregano and mix well. Set aside.
Place half of the uncooked fresh pasta in the bottom of the prepared pan, cover with the salsa, then with half of the shrimp. Cover the shrimp with the rest of the pasta, then the rest of the shrimp. Spread the yogurt-and-cheese mixture over that, and top with the reduced-fat Monterey Jack cheese.
Bake for 30 to 40 minutes in the preheated oven or until lightly browned on top. Let stand for 10 minutes before serving. Serve with snow peas for color and crunch.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 300; Total Fat: 5g; Cholesterol: 157mg; Sodium: 613mg; Carbohydrates: 35g; Fiber: 3g; Protein: 28g
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