Slow-Cooker Pork Cacciatore

Ingredients

• 14.5 oz canned tomatoes diced undrained canned
• 1 Tbsp cornstarch 
• 0.5 lb mushrooms fresh sliced
• 2 large pasilla peppers green chopped
• 2 cups multi-grain penne pasta uncooked
• 1 small onion chopped
• 1 tsp oregano leaves dried
• 2 Tbsp parmesan cheese grated kraft
• 1 lb pork tenderloin 
• 1 cup milk mozzarella cheese shredded 2% kraft
• 6 oz tomato paste canned
• 0.3 cup water 

Equipment

• slow cooker

Directions

1. Mix tomatoes and tomato paste in slow cooker until blended. Stir in vegetables.
2. Cut meat into 8 pieces; pound to 1/2-inch thickness.
3. Sprinkle with oregano.
4. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on LOW 4 to 4-1/2 hours (or on HIGH 2-1/2 to 3 hours).
5. Cook pasta as directed on package, omitting salt.
6. Transfer meat to plate, reserving sauce in slow cooker; cover meat to keep warm.
7. Mix cornstarch and water until blended.
8. Add to sauce; stir. Cook, covered, on HIGH 6 to 8 min. or until thickened.
9. Drain pasta; spoon onto serving plates. Top with meat, sauce and cheeses.