This quick and easy baked pasta features Pacific Foods® Creamy Tomato Soup. With layers of spicy, creamy tomato vodka sauce, shrimp, and cheese folded into shell pasta and cooked in the oven with a cheesy crispy top, there's no denying this recipe will quickly become a family favorite.
Cook your pasta according to package directions, strain and set aside.
Preheat oven to 400°F.
Heat a large pot or Dutch oven over medium. Add in 3 tablespoons olive oil, garlic, and onion. Cook until translucent and fragrant, about 5 minutes.
Stir in the Calabrian chilies and tomato paste.
Add the vodka and stir. Light the mixture with a match or lighter to flambe and let the alcohol cook out. The flame will go out on its own. Season with salt and pepper to taste.
Pour in the Creamy Tomato Soup. Stir and let mixture come to a simmer.
Chop shrimp into 1-inch pieces then add into the sauce, let cook for 1 minute, stirring.
Add in the cooked pasta and stir to coat. Transfer 1/2 the pasta into a 9-inch x 13-inch baking dish. Layer on half the Parmesan, half the Pecorino, and half the mozzarella. Add in the remaining pasta then top with remaining Parmesan, Pecorino, and mozzarella.
Sprinkle the panko on top and then drizzle remaining olive oil over the top surface of the dish.
Place the baking dish on a baking tray. Bake until golden brown and bubbling, about 25–30 minutes. Let the dish rest for 10 minutes before enjoying.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.