Rigatoni Pizza Stew

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...
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.

1 SERVING: Calories 475 (Calories from Fat 225); Fat 25g (Saturated 9g); Cholesterol 70mg; Sodium 1740mg; Carbohydrate 44g (Dietary Fiber 5g); Protein 29g * % Daily Value: Vitamin A 100%; Vitamin C 24%; Calcium 18%; Iron 22% * Exchanges: 2 1/2 Starch, 2 1/2 Medium-Fat Meat, 1 1/2 Vegetable, 1 Fat * Carbohydrate Choices: 3