Cooperative Living January/February 2023 - 30

COOPERATIVE KITCHEN
Pasta-bilities
Staying warm this winter with these pasta recipes
Layered Beef Casserole
Recipe courtesy of Joann Hensley, McGaheysville, Va.
Directions:
Ingredients:
1 tablespoon butter
1 tablespoon onion, finely chopped
2 tablespoons red and/or green pepper,
finely chopped
1 lb. ground beef
½ teaspoon salt
½ teaspoon black pepper
2 8-oz. cans tomato sauce
4 oz. cream cheese
1 cup small curd cottage cheese
¼ cup sour cream
6 oz. fettuccine, cooked and drained
1 cup frozen corn, defrosted
¼ cup Parmesan cheese, finely grated
¼ cup mozzarella cheese, shredded
ln a large electric skillet, melt butter. Add onion, green
pepper and ground beef. Brown until beef is done and
onion and pepper are tender. Add salt, pepper and tomato
sauce. Simmer 10 minutes or until thoroughly heated. ln
medium bowl, beat cream cheese, cottage cheese and
sour cream. Add cooked pasta and blend well. Spoon into
a 9 3/4 x 9 3/4 x 2-inch baking dish. Spread beef mixture
evenly over pasta mixture. Top with corn. Sprinkle with
Parmesan and mozzarella cheese. Bake at 325 degrees
for 35 minutes, or until thoroughly heated. Serves 6-8.
Creamy Spinach, Mushroom and Lasagna Soup
Recipe courtesy of Family Features, Emily Weeks, MS, RD, on behalf of the Mushroom Council
Ingredients:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, small diced
8 ounces mushrooms, such as white button,
crimini or portabella, sliced
1 jar (24 oz.) marinara sauce
1 can (15 oz.) diced tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 teaspoon granulated sugar
1 tablespoon dried basil
Directions:
½ teaspoon salt
1 teaspoon oregano
½ teaspoon black pepper
1 bay leaf
3 cups vegetable broth
6 lasagna noodles, broken into pieces
½ cup heavy cream
5 ounces fresh baby spinach
1 cup whole milk ricotta
½ cup shredded mozzarella cheese,
for topping
Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms.
Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano
pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low
and simmer. Add lasagna noodles and cook, stirring often, until softened, about
15 minutes. Remove from heat and remove bay leaf S tir in heavy cream and
spinach until wilted, 2-3 minutes. Divide between bowls and top each with dollop
of ricotta and sprinkle of mozzarella. Serves 4.
28 ● Cooperative Living ●
January-February 2023
Got a tasty treat to share?
Email your original vegetarian dishes, egg dishes and carrot recipes to
cooperativekitchen@co-opliving.com, or mail them to Cooperative Kitchen,
c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and
include your email address.
You also can submit them online at co-opliving.com/ cooperativekitchen.
Selected recipes will be published in future issues of Cooperative Living
or at co-opliving.com. Because of volume we cannot guarantee publication
of all recipes. Reader recipes are submitted in good faith. Cooperative Living
cannot warrant results.
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Cooperative Living January/February 2023

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