1 1/2 cups small shell pasta (5 1/2-ounces)
1 (14 1/2-ounce) can beef broth
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons A.1. Steak Sauce
1/4 teaspoon red pepper flakes
5 cups cleaned and torn spinach leaves (about 5 ounces)
3/4 pound beef top round, cut into thin strips
Cook pasta according to package directions; drain. Heat broth, tomatoes, steak sauce and red pepper flakes to a boil; boil for 3 minutes. Stir in pasta and spinach; heat to a boil. Reduce heat; simmer for 2 minutes. Stir in beef; cook for 2 to 3 minutes more or until beef is done.