Bacon 'N' Veggie Pasta

When the weather turns chilly, I turned my favorite cold pasta salad into this warm, hearty side dish, 'I love recipes like this one that bring compliments and don't keep me in the kitchen too long.'
 

2 ~ 14.5 ounce cans stewed tomatoes
2 cups broccoli florets { the top of the broccoli }
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 ~ 30 minutes or until broccoli and carrots are tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, sauté the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese. Serves 8 and easily doubled for a crowd.