Seafood Pasta Casserole Ingredients: 1 (16-ounce) package spiral pasta 1 (8-ounce) package light cream cheese 1 cup non fat plain yogurt 1 (15-ounce) container part skim ricotta cheese 1/2 cup chopped green onions 1 1/2 teaspoons dried basil 1/4 teaspoon garlic powder 1 (2-ounce) jar dices pimiento, undrained 1 pound cooked shrimp, peeled 1 pound lump crabmeat 1 cup shredded Monterey Jack cheese Directions: Cook pasta according to directions on package omitting oil. Drain and set aside. Combine cream cheese and next six ingredients, stirring well. Coat a 2-quart baking dish with no stick cooking spray. Place half of pasta in baking dish. Sprinkle half of shrimp and crabmeat over pasta. Spoon half of cheese mixture over seafood. Repeat layers with remaining ingredients. Bake at 350 degrees for 30 minutes. Sprinkle with shredded Monterey Jack cheese and bake an additional 5 minutes or until cheese is melted. Let stand 10 minutes before cutting. Yield: 8 to 10 servings. Calories: 416 Cholesterol (mg): 193 Fat (g) : 14.2 % Calories from Fat : 30.7% Source: H. Clegg. "Southern Cuisine." Holly Clegg, 1993 back to list of recipes