Preheat oven to 350℉.

In a large stockpot, bring salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside. Add a couple spritzes of olive oil spray or non-stick cooking spray to pasta to keep it from sticking together.

Grease a 12x8 inch pan or baking dish with olive oil spray or non-stick spray. Set aside.

In a large bowl, combine eggs, half and half, yogurt, Swiss cheese, Feta cheese, parsley, chives, garlic, Creole seasoning and oregano. Mix with wire whisk until well incorporated.

Toss half of the spaghetti evenly into the bottom of pan.

Top the pasta with the salsa.

Arrange half of the shrimp on top of the salsa.

Sprinkle Monterey Jack cheese on top of the shrimp.

Toss the remaining spaghetti evenly on top of the cheese.

Finally, pour the egg mixture over the entire dish.

Bake for 30-40 minutes depending on how deep your baking dish is. Top of casserole should be golden brown and bubbly.

Let casserole set for 10 minutes prior to serving to thicken sauce up a bit.