1/2 (8 oz.) box lg. pasta shells
1 lb. lean ground beef
2 green peppers, sliced
1 onion, chopped
1 clove garlic, minced
1 (28 oz.) can whole tomatoes in thick puree
1 (10 oz.) box frozen artichoke hearts, thawed
2 tbsp. Worcestershire sauce
1 tbsp. fresh or 1 tsp. dried basil
1 tsp. Italian seasonings
4 oz. Asiago cheese, grated and divided
Basil leaves for garnish

Preheat oven to 450 degrees. Spray 13 x 9 inch baking pan with non-stick cooking spray. Cook pasta according to package directions. In large skillet, saute beef 4 to 5 minutes or until browned. With slotted spoon, remove beef from skillet and drain on paper towel. Remove all but 1 tablespoon drippings from skillet. Saute peppers, onion, and garlic in drippings until tender. Add tomatoes, artichoke hearts, Worcestershire sauce, basil, Italian seasonings, pasta shells, and half the cheese; boil 1 minute. Pour into prepared baking dish and sprinkle with remaining cheese. Cover and bake 10 to 15 minutes. Uncover during last 5 minutes baking.