Rigatoni Pizza Stew

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  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 4 servings

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)

Directions

  1. 1 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.
  2. 2 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.
  3. 3 Stir in pasta and zucchini. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender. Sprinkle each serving with 2 tablespoons cheese.

Notes

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Nutrition Information

Recipe Step Photos

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