1 lb. ground beef
1 can (14 1/2 oz.) Vegetable Broth
1 tbsp. Worcestershire sauce
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. garlic powder
1 can (about 8 oz.) stewed tomatoes
1 1/2 cups uncooked corkscrew pasta

COOK beef in skillet until browned. Pour off fat.

ADD broth, Worcestershire, oregano, garlic and tomatoes. Heat to a boil. Stir in pasta. Cover and cook over low heat 10 min., stirring often. Uncover.

COOK 5 min. or until done. Serves 4.

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