Barbecued Beef and Bow-Tie Dinner

 

1

lb lean (at least 80%) ground beef

1

medium red bell pepper, chopped (1 cup)

1 1/2

cups uncooked mini bow-tie (mini farfalle) pasta (5 oz)

2 1/2

cups Progresso® beef-flavored broth (from 32-oz carton)

1/2

cup barbecue sauce

1/2

teaspoon salt

1/4

teaspoon pepper

1

cup Green Giant® Niblets® frozen corn (from 12-oz bag), thawed

1 1/2

cups shredded Cheddar cheese (6 oz)

• 1 In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• 2 Add bell pepper; cook and stir 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.
• 3 Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.