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.
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|Serving Size: 1 Serving (1243g)|
|Recipe Makes: 4|
|Calories from Fat: 953 (58%)|
|Amt Per Serving||% DV|
|Total Fat 105.9g||141 %|
|Saturated Fat 60g||300 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 1198.6mg||369 %|
|Sodium 1755.4mg||61 %|
|Potassium 1999.6mg||53 %|
|Total Carbohydrate 76.1g||22 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 74g|
|Protein 100.4g||143 %|
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Calories per serving: 1650
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