1/2 cup shredded part-skim mozzarella cheese mozzarella cheese
1/4 teaspoon Italian seasoning
Purchase ingredients from Peapod or Amazon
Cook pasta according to package directions, omitting salt. Meanwhile, heat 1 teaspoon oil in medium nonstick skillet over medium-high heat. Add bell peppers and onions; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently. Remove from pan; cover to keep warm.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Drain pasta; add pasta to skillet and spread to evenly cover bottom. Cook 5 minutes, or until lightly browned on bottom. Place a plate, upside down, over pasta in skillet. Carefully turn skillet and plate over; remove skillet. Slide pasta from plate back into skillet, browned-side up. Reduce heat to medium.
Spread pasta sauce evenly over pasta "crust"; cover evenly with the vegetables. Top with olives, if desired. Sprinkle with cheese and Italian seasoning; cover. Cook 5 minutes, or just until cheese is melted. Cut into 6 wedges to serve.