Shrimp pairs beautifully with the herbs, salsa and three kinds of cheese in this baked angel hair pasta casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. —Susan Davidson, Elm Grove, Wisconsin

1 package (9 ounces) refrigerated angel hair pasta

1-1/2 pounds uncooked medium shrimp, peeled and deveined

3/4 cup crumbled feta cheese

1/2 cup shredded Swiss cheese

1 jar (16 ounces) chunky salsa

1/2 cup shredded Monterey Jack cheese

3/4 cup minced fresh parsley

1 teaspoon dried basil

1 teaspoon dried oregano

2 large eggs

1 cup half-and-half cream

1 cup plain yogurt

Chopped fresh parsley, optional

In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano., In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand