Beef and Pasta Skillet
¾ pound lean ground beef (85% lean)
1¾ cups Swanson Vegetable Broth (Regular or Certified Organic)
1 tablespoon Worcestershire sauce
½ teaspoon dried oregano leaves, crushed
½ teaspoon garlic powder
1 can (about 8 ounces) stewed tomatoes
1½ cups uncooked medium tube-shaped or corkscrew-shaped pasta
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 pasta. Reduce the heat to low. Cover and cook for 10 minutes, stirring often. Uncover.

Cook for 5 minutes or until the pasta is tender.