Ingredients:

1 pkg. (16 oz.) penne pasta

1 cup chopped sweet pepper

3/4 cup chopped onion

1 tbsp. butter

1 tbsp. olive oil

3 garlic cloves, minced

1 carton (16 oz.) refrigerated fully cooked barbecue shredded pork

1 can (14 1/2 oz.) diced tomatoes with mild green chilies, undrained

1/2 cup broth

1 tsp. ground cumin

1 tsp. pepper

1/4 tsp. salt

1 1/4 cups shredded cheddar cheese

1/4 cup chopped green onions

Directions:

1. Cook penne pasta according to package directions. Meanwhile, in a large skillet, sauté red pepper and onion in butter and oil until tender. Add garlic, sauté 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt, heat through.

2. Drain pasta. Add pasta and cheese to the pork mixture, stir until blended. Sprinkle with green onions.

3. Freeze options. Freeze cooled pasta mixture in freezer containers. To use, thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.

Bon Appetit!