Cooking Directions

• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
• Stir the broth, Worcestershire, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the rotini. Reduce the heat to low. Cover and cook for 10 minutes, stirring often. Uncover.
• Cook for 5 minutes or until the rotini is tender.

Ingredients

• 0.75 pound 5% lean ground beef
• 1.75 cups Swanson® Vegetable Broth
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoon dried oregano leaves, crushed
• 0.5 teaspoon garlic powder
• 1 can (about 8 ounces) stewed tomatoes
• 1.5 cups uncooked rotini (spiral) pasta or medium tube-shaped (penne) pasta