Friday, October 9, 2009

Baked Rigatoni with 3 cheeses

Do any of you stay at home moms ever feel like you spend all your time in the kitchen? It seems like as soon as you prepare and clean up breakfast, the kids are asking for a snack, after that it's lunch, then snack, then dinner, and then even sometimes a bedtime snack. It's like our 'work' is never finished. I've been reading "Professionalizing Motherhood" by Jill Savage, and was encouraged to look at my kitchen duties in another way. I do love to cook and prepare meals, but the cleaning is definitely my least favorite part. Yesterday I made meals for my cooking group as well as someone from church, so I really was in the kitchen all day. Jill challenges us to look at our task with a long term goal in mind. She says to revise your to do list so it looks something like this:

Prepare breakfast to give my family a good start to the day
Clean up the kitchen to take care of the home I've been given
Prepare lunch to provide for the nutritional needs of my family
Clean up kitchen to model the value of taking care of what's been given
Prepare dinner to give our family time to sit and talk and be refreshed

We rethink what we do and why we do it.

Now on to the rigatoni...
12 oz rigatoni
3/4 cup tomato sauce
1/2 cup half and half
1/4 cup mozzarella cheese
2 TBS part skim ricotta
2 TBS crumbled gorgonzola cheese

1. Cook the asta according to the package directions; drain and keep warm
2. meanwhile, preheat the oven to 500. Spray baking dish w/non-stick spray or oil
3. combine the tomato sauce, half and half, and cheeses. Add the hot pasta and toss to coat. Spread the mixture evenly in the prepared baking dish and bake until bubbly and browned on top, about 7 minutes.

If you use fat free half and half, and part skim mozzarella cheese, 1 cup is 5 points in WW.

hands on prep 15 min
cook 17 min
serves 6

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