Tomato and Cheese Bake

I had some fondue cheese left over and decided to overdo the macaroni and cheese concept.  Wait, there is no overdoing when it comes to cheese. :)

2 C small pasta like macaroni, shells, farfalle, or rotelli
1 lb shredded cheese (the fondue was a mix of swiss, colby, and monterey jack)
1 Tb corn starch
1 shallot, minced
1 clove garlic, minced
1 C white wine
1 C diced tomatoes
1/4 C bread crumbs

1.  In a large pot, boil 2 quarts water.  Cook pasta according to directions, drain, and set aside.

2.  In a different pot, over medium heat, cook shallot and garlic in the wine until soft.  In a bowl, toss cheese with corn starch to coat evenly.  Add cheese and stir in until melted.

3.  Preheat oven to 350º.  Add pasta to cheese and combine.  Pour all into an oven-safe casserole.  Sprinkle top with diced tomatoes.  Scatter top with bread crumbs.

4.  Bake until tomatoes are cooked, the topping is crisp, and everything is bubbling goodness - about 20 minutes.  Serve hot.

Difficulty rating  :)