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Making something that has components that are freeze dried are always good - light weight and not subjected to rot if not properly looked after. if there is going to be potable water there that you dont have to bring in with you, and you have a food dehydrator, I can rummage thru my stuff here and dig out my grandfather's camp chili and beef stew recipes if you are interested. everything is dehydrated and you get to carry nice light things up there, all tucked into the pot they will cook in, nothing to worry about refrigerating/keeping cold. I agree with maleficent on the pasta - i wouldnt unless its a baked pasta, already assembled and prebaked at home and all you would be doing is tossing it on/in/near the embers of the fire to heat thru.
I could be of more help if i understood how far you need to transport this (carry it) and what all you are certain is available. (kitchen wise, ie: refrigeration/cooling, camp stove/fire, and so on)
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