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In a large pan, combine the pasta, diced tomatoes, vegetable broth, garlic powder, dried basil, salt, and pepper.
Bring to a boil over medium heat, then reduce to a simmer.
Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
Stir in the shredded mozzarella cheese until melted and gooey.
Serve hot, garnished with fresh basil.
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