Ingredients
1 pound lean ground beef (90% lean)1 large green pepper, chopped1 medium onion, chopped2 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cans (14-1/2 ounces each) reduced-sodium beef broth1 can (8 ounces) tomato sauce1 cup frozen corn1/4 cup tomato paste2 teaspoons Italian seasoning1/4 teaspoon pepper2-1/2 cups uncooked spiral pasta1/2 cup shredded Parmesan cheese
Preparation
In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.
