handful or two of pumpkin seeds (sunflower seeds also a good option)
salt and pepper to taste
Preheat oven to 400.
Heat 1 tablespoon olive oil in a large skillet. Add the onion, sauté on medium heat for a few minutes, then stir in the garlic.
Add the leek tops, bell pepper and cabbage. Stir well to combine all the veggies, then add the chicken broth. Cook for about 10 minutes until the veggies have softened a bit.
Put on a pot of water on to boil as you start cooking the veggies. Add the pasta after you’ve added the chicken stock, and cook al dente according to package instructions. Don’t overcook the pasta as it will cook more in the oven.
Drain the pasta when done, and toss with the remaining tablespoon of olive oil. Combine the veggie mixture with the pasta, then add 1/2 cup of the cheddar plus the feta.
Spray a large casserole dish with oil. Add the pasta and veggie mixture to the casserole, leveling it with a spoon so that it is evenly distributed. Sprinkle the remaining cheddar over the top, followed by the seeds.
Cover the casserole, and place in the oven to bake for 15 minutes. Uncover the casserole took bake uncovered for another 5 minutes, this helps get the casserole browning nicely on top. After that final 5 minutes, you are are ready to eat. Scoop a generous serving of the casserole onto each plate and enjoy!