Multi-taskin' Momma

There have been many advances in technology over the last few years that can help keep your busy life organized.  PDA's, Blackberry's and iphones all have an app for that.  You can practially cook a meal with all of the applications that are available on a smart phone these days.

One feature that many enjoy is the ability to link your online calendar to your phone.  You even get handy little reminders for your activities: doctor appointments, basketball games and dance class, etc.  You get the point.  For a busy parent that takes advantage of these tools it must be a godsend.  No more bulky datebooks to lug around and write in (gasp!).

So you would think that I , a proud multi-tasker, would make use of said devices.  I have to admit, I don't.  I am an old-school, pencil & paper, calendar girl.  I like to see it all laid out in my hands.  I can hang the calendar up for my family to see and keep track of their own activities.  I make a list every day of what I need to do and sometimes I have a list for my lists!

I do appreciate these new phones and their multiple capabilities.  But if I have to watch a 2 minute tutorial on how to set up the program then you can forget it.  I'm sure my son could do it all for me but that would be admitting defeat to a middle school aged child and I am not about to do that.

Now if you wanted to know about multi-tasking kitchen appliances or recipes then I'm your girl.  I can throw my support behind anything that makes meal prep time streamlined and more efficient.  My ideal weeknight dinner can be made in 30-40 minutes and not use every decent pot and pan I own.  I always get a little excited when I make something that is quick,delicious and pleasing to my picky eater.

One such dinner time dazzler is Baked Ziti.  This dish is made entirely in 1 large, oven proof skillet.  From start to finish it takes 35 minutes tops.  This is perfect for nights when I have to be back out of the house by  5:20 to drop my son off at swimming and get to the gym by 5:45.

This is another recipe that you can tailor to your families specific taste.  We cook with a lot of ground turkey and chicken so that is what I used.  This is a hard dinner to mess up....unless you are helping your second grader with his homework at the same time.  No one likes over cooked pasta....

I used Piccolini pasta from the Barilla line of products.  I found the smaller size cooked slightly faster and is the perfect size for little mouths.  Really though, use what you have.  Small shells, ziti or farfalle will all suffice.  If you would like a chunkier sauce add a small can of petite diced tomatoes.  I used tomato puree because I didn't want any "chunks" for my son to complain about!

Baked Ziti

1 pound ground meat of your choice
1 28 ounce can of tomato puree
1 tablespoon olive oil
6 medium garlic cloves minced (feel free to use minced garlic in a jar, it's a time saver)
1/4 teaspoon red pepper flakes , or a little more if you like it a little spicy
3 cups water
1 pound box of small shape pasta or ziti
1/2 cup heavy cream (may also use half and half)
1/2 cup Parmesan cheese
1/4 cup chopped fresh basil
1 cup mozzarella cheese
salt and pepper to taste

Preheat oven to 475.  If using meat then cook meat until browned in large oven safe skillet.
add the olive oil, red pepper flakes, garlic, pepper and saute until fragrant, 1 minute.
Add the tomato puree , water and salt.  Stir.  Reduce heat to medium low to  bring to a light boil and add the pasta.
Cover and increase the heat to medium-high ,and cook, stirring often and adjust the heat to maintain a vigorous simmer, until the pasta is tender.  This should take anywhere from 15-18 minutes.
Stir in the cream, Parmesan and basil and season again if it needs it. 
Sprinkle the mozzarella over the top. Transfer the skillet to the oven and bake until the cheese has melted and browned, 5-7 minutes.


Ready to eat



Basil, tomatoes, pasta and cheese is a hard combination to beat