Tuesday Night: Pasta and Veggie Casserole

We're getting our first CSA box today, so the priority last night was to use up veggies from the fridge. This pasta casserole did so quite nicely.

1 pork loin chop, 1/2" dice
1/2 onion, medium dice
2 cloves garlic, chopped
16 oz canned tomatoes
red wine
2 zucchini, shredded
1 red bell pepper, medium dice
snow peas, coarsely chopped
mixed greens
salt, pepper, and crushed red pepper
pasta
mixed cheeses (parmesan, romano, aged gouda)

Salt and pepper the pork, brown it well in some olive oil, then remove from the pan.
Add the onion and garlic and cook over high heat until they start to brown. Pour in the tomatoes, some red wine, and a generous amount of black and crushed red pepper. Cook for a bit, then add the zucchini, bell pepper, and snow peas. Cook a bit longer.
Add some breadcrumbs to thicken the sauce up if it's too soupy.
Mix the sauce, the greens, and the mostly cooked pasta together in a large bowl, spoon into a oiled baking dish, top with the cheese, and bake for 10-15 minutes at 400 degrees, until the cheese is melted and starts to brown.