Italian Pork Pasta Bake

2 to 2.5kg diced lean Pork
4 tbsp oil
2 red capsicum, diced
4 onions sliced thinly
4 zucchini, diced into chunks (could substitute broccoli)
2x 500g packet spiral pasta, cooked & drained
4 cans of peeled diced tomatoes
2 tbsp stock powder or 8 stock cubes
3/4 cup tomato paste
2 heads of garlic, crushed
4 tbsp ground cumin
4 tbsp ground corriander
250g cheese, grated
Heat oil in the bottom of a large pot and brown the pork in small batches for 3-4 minutes.
In a separate pan saute the onions and capsicum and other vegetables. Add the sauted vegetables to the pot. Add the tomatoes, tomato paste, stock powder, and herbs to the pot.
Place the cooked pasta into a large baking dish. Pour over the pork mixture and gently combine. Sprinkle over the grated cheese.
Bake in the pre-heated oven 40 – 45 minutes until cheese is golden and sauce is bubbling.