Rigatoni Pizza Stew

Makes 4 servings

• 1 pound Italian sausage links, cut into 1/4-inch slices
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 1 (14 1/2-ounce) can beef broth
• 1 cup water
• 1/4 cup Italian-style tomato paste
• 1 medium onion, coarsely chopped (1/2 cup)
• 2 medium carrots, cut into 1/2-inch slices (1 cup)
• 1 1/2 cups uncooked rigatoni pasta (4 1/2)
• 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
• 1/2 cup shredded mozzarella cheese (2 ounces)

1. Spray 4-quart Dutch oven with cooking spray. Cook sausage in Dutch oven over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.

2. Stir tomatoes, broth, water, tomato paste, onion and carrots into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until carrots are tender.

3. Stir in pasta and zucchini. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Serve topped with cheese.