Slivered Pork with Vegetables and Pasta

6 ounces Rotini Pasta Healthy Harvest (or whole wheat pasta. Any shape wil work, but I like rigatoni or the cork screw shape pasta)
5 teaspoons olive oil
1 lb. pork loins, lean, boneless, cut in strips
1 red bell pepper, chopped
1 small onion
6 small mushrooms, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
1 15-oz can crushed tomatoes
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 ripe tomato, chopped
3 ounces shredded lowfat mozzarella cheese

Preheat oven to 375. Cook pasta according to package directions. Drain and return to pot. Add 1 t. oil and toss to coat.

heat remaining 2 T. oil in large skillet over medium heat. Add pork and cook until browned 3 to 5 minutes. Add bell pepper, onion, mushrooms, garlic, oregano and thyme. Cook until onion is almost soft, 6 to 7 minutes, stir occassionally. Stir in crushed tomatoes, and cook 5 minutes. Season with salt and pepper.
Add to pasta, tossing to combine. Pour into shallow 2 1/2 or 3 quart baking dish. Top with toamato ( only around edges if desired) and sprinkle with cheese, Bake until heated through and cheese is melted and slightly browned, 20 to 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user DEANARRCA.