Herbed Shrimp and Pasta Casserole

  • Yield: 6 servings


1 (8-ounce) package angel hair (capellini) pasta
1large egg white
1large egg
1cup evaporated skimmed milk
1cup plain nonfat yogurt
1/4cup chopped parsley
1teaspoon dried basil
1teaspoon dried oregano
1teaspoon minced garlic
1 (16-ounce) jar milk chunky salsa
1/2pound medium shrimp, peeled
1 1/2cups shredded part-skim mozzarella cheese


  1. Preheat oven to 350F.
  2. Cook pasta according to package directions, omitting any oil and salt.  Drain and set aside.
  3. In a bowl, blend together egg white, egg, evaporated milk, yogurt, parsley, basil, oregano and garlic; set aside.  Spread half of the pasta over the bottom of a 13x9x2-inch baking dish coated with nonstick cooking spray.  Cover with salsa.  Layer half of shrimp over salsa.  Spread remaining pasta over shrimp.  Pour egg mixture evenly over pasta.  Cover with remaining shrimp and top with mozzarella.  Bake, uncovered, 30 minutes, or until shrimp are done and the liquid is absorbed.  Remove from oven and let stand 10 minutes before serving.

Nutritional Info *per serving

  • Calories 346
  • Fat 6.6g
  • Saturated Fat 3.4g
  • Cholesterol 108mg
  • Sodium 817mg
  • Carbohydrate 44.3g
  • Protein 24.9g