RIGATONI PIZZA STEW

Rigatoni Pizza Stew image

Enjoy this rigatoni pizza stew made with sausage, tomatoes and Progresso® broth. A delicious Italian dinner that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 lb Italian sausage links, cut into 1/4-inch slices
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup water
1/4 cup Italian-style tomato paste (from 6-oz can)
2 medium carrots, cut into 1/2-inch slices (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 1/2 cups uncooked rigatoni pasta (4 1/2 oz)
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

Spray 4-quart saucepan or Dutch oven with cooking spray; heat over medium heat. Cook sausage in saucepan, stirring occasionally, until no longer pink; drain.
Stir in tomatoes, broth, water, tomato paste, carrots and onion. Heat to boiling; reduce heat to medium-low. Cook uncovered about 10 minutes or until carrots are tender.
Stir in pasta and zucchini. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender. Sprinkle each serving with 2 tablespoons cheese.

Nutrition Facts : Calories 539, Carbohydrate 52 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1700 mg