Recipe: Mediterranean Shrimp Casserole (using small shell pasta, plum tomatoes, and Asiago cheese)

Mediterranean Shrimp Casserole

3 cups small shell pasta, uncooked
4 cloves garlic, crushed
1 3/4 lb. canned plum tomatoes, drained, coarsely chopped, juice reserved
1/2 cup white wine
1/2 lb. tomato sauce
1/4 tsp. cayenne pepper
1 lb. cooked shrimp, peeled, deveined, and drained
1 cup finely chopped fresh dill (or to taste)
2 cups grated Asiago cheese, divided use

Preheat oven to 400 degrees F. Cook pasta in a large pot of boiling water about 6 minutes, until partially cooked. Drain and set aside.

Combine garlic with juice from tomatoes and wine in a heavy nonreactive saucepan over medium heat. Bring to a boil, stirring frequently. Simmer 5-7 minutes, until most of liquid has evaporated.

Stir in tomatoes, tomato sauce and cayenne. Bring to a boil. Add shrimp, pasta, dill and half the cheese. Mix thoroughly. Transfer to a shallow baking dish. Sprinkle with remaining cheese.

Bake 15-20 minutes, or until heated through.

Servings: 6