I found this recipe in Taste of Home's Healthy Cooking magazine February/March issue. It is from Sheryl Olenick of Demarest, NJ.
1lb ground beef
1 large green pepper chopped
1 medium onion chopped
2 garlic cloves minced
2 cans (14-1/2 oz each) reduced sodium beef broth
2 cans (14-1/2 oz each) diced tomatoes
1 can (8oz) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 tsp. italian seasoning
1/4 tsp pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded parmesan cheese
1. In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink. Drain.
2. Stir in the broth, tomatoes,tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta, return to a boil, reduce heat, cover and simmer 10 to 12 minutes or until pasta is tender. Sprinkle with parmesan cheese.*
*We used a blend of mozzarella, asiago & parmesan cheese so it was more like my regular lasgna.