1/2 (16 oz.) box large 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. grated Asiago cheese, divided
basil leaves, for garnish

Preheat oven to 450°F. Spray 13x9-inch baking pan with non-stick cooking spray (Pam). Cook pasta according to package directions. Drain.

In large skillet, sauté beef for 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.

Sauté 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, sir in beef and sprinkle with remaining cheese.

Cover and bake at 450°F 10 to 15 minutes. Uncover during last 5 minutes baking.