Ingredients
3
cups uncooked wagon wheel pasta (8 oz)
1
container (18 oz) refrigerated original barbecue sauce with shredded pork
1
can (14.5 oz) diced tomatoes with green chiles, undrained
1
can (11 oz) whole kernel corn with red and green peppers, undrained
2 1/3
cups water
1/2
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups shredded Cheddar-American cheese blend (6 oz)
Preparation
In 12-inch nonstick skillet, mix all ingredients except cheese; heat to boiling. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, stirring frequently, until pasta is tender.
Before serving, sprinkle cheese over top.
