2 eggs

1 c. evaporated milk

1 c. plain yogurt

3 oz. feta cheese, crumbled

1/3 lb. Swiss cheese, shredded

1/3 c. chopped fresh parsley

1 t. dried basil

1 t. dried oregano

4 garlic cloves, minced

1/2 lb. angel hair pasta, cooked

16 oz. mild, chunky salsa

1 lb. Louisiana crawfish tailmeat

1/2 lb. mozzarella cheese, shredded

Preheat oven to 350 degrees. Coat bottom and sides of a 13” x 9” baking dish with vegetable cooking spray. In a mixing bowl, blend eggs, milk, yogurt, feta cheese, Swiss cheese, parsley, basil, oregano and garlic. Spread half the pasta over the bottom of the baking dish. Cover with salsa. Add half the crawfish tailmeat. Spread remaining pasta over crawfish. Pour and spread egg and cheese mixture over pasta. Add remaining crawfish tailmeat and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 30 minutes before serving. Serves 12.