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Staying warm this winter with these pasta recipes

Layered Beef Casserole

Recipe courtesy of Joann Hensley, McGaheysville, Va.


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


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
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. Stir 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.

Got a tasty treat to share?

Email your original vegetarian dishes, egg dishes and carrot recipes to [email protected], 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.