We followed her recipe to get a basic outline, but we added a lot of extra vegetables and we added meat to it.
- approx. 3 cups of cooked tortellini (or whatever pasta you would like to use, the original recipe called for fettuccine)
- 1 tbsp olive oil
- 2 crushed garlic cloves
- 1 tsp each, dried oregano and basil
- 2 tsp chili pepper flakes (we used less than this and it still had a bite to it, so leave them out if you don't like spice)
- 1 cup chicken broth
- 1/3 cup white wine (can substitute water)
- 36 small snow peas
- 1 red pepper, sliced
- 1/2 cup parmesan cheese
- 1/2 cup crumbled feta cheese
- OPTIONAL: meat of some variety (the first time we did boneless skinless chicken thighs cut into small pieces and this time we tried ground turkey)
- Boil pasta until barely tender, drain and rinse with hot water.
- Cook meat until well done and set aside.
- Cook in a pot over medium heat: oil, garlic, basil, oregano and pepper flakes for 3 minutes. Add chicken broth and wine (or water) and let boil for 3 additional minutes.
- In a 3L casserole dish (we use our dutch oven, and my sister said she uses a small roaster, make sure it's a big enough container because it makes a large quantity) toss broth mixture with meat, noodles, vegetables and cheese.
- Bake covered at 350F for 25 minutes. Remove the lid, stir and let cook for another 10 minutes.