In 12-inch nonstick skillet; heat vegetables, cooking sauce, 1/4 teaspoon salt, 1/8 teaspoon pepper and the broth to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low.
Cover; cook 13 to 15 minutes, stirring occasionally, until most of the liquid has been absorbed and pasta is tender. Sprinkle with cheese.